Pork Satay

For the sauce, spread the peanuts on a baking sheet and toast under a hot broiler, turning once or twice to the other side, until golden brown. Cool and then grind in a hand mixer or food processor. Alternatively, the peanuts can be very finely chopped.

Place the ground peanuts in a small saucepan with the hot coconut milk, chili sauce, soy sauce, coriander, turmeric (turmeric), sugar and salt. Heat gently and stir constantly. Be careful not to let the sauce burn at the bottom of the pot.

Turn the heat down very low and gently simmer for 5 min.

In the meantime, cut pieces of fat from the pork. Cut the pork into small cubes and put them on the bamboo satay skewers. Place them on a grill pan covered with aluminum foil.

Pour half of the peanut sauce into a small serving bowl. Brush the pork on the skewer with the remaining satay sauce and place under a heated broiler for 10 min, turning frequently to the other side and drizzling with gravy until the meat is cooked.

Serve the pork together with the peanut sauce and garnish with flat cilantro or parsley, “cucumber leaves” (tourned slices of cucumber in the form of a leaf) and red chilies.

Cut a cucumber into small pieces and cut them into a leaf shape. Then cut grooves corresponding to the veins of a leaf

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