Ernest Reynoso Gala

PORK SATAY

Pork Satay (Singaporean-Style)
by Ernest Reynoso Gala

3/4 kilo (750 g) pork tenderloin, sliced diagonally half an inch thick
1-1/2-inch wide, 1/2 kilo (250 g) pork belly (liempo), sliced thinly into 1-1/2-inch wide cubes
1/4 cup coarsely chopped lemon grass (tanglad, white part only)
1 cup finely chopped violet onions,
2 red chillis (siling labuyo, chopped),
1 teaspoon McCormick coriander powder,
1 tablespoon each of peanut butter, sugar, bottled Chinese shrimp paste (bagoong),
1 cup pure coconut cream (in tetrapak or canned)

Marinate pork at least one hour up to eight hours. Skewer into 20 pre-soaked-in-water bamboo skewers (to prevent burning), three pieces tenderloin, and one piece pork belly per stick.

For the peanut sauce:

1/4 cup oil
1/4 cup chopped lemon grass (tanglad, white part only)
1/2 cup chopped violet onions
2 small red chili, chopped
1 tablespoon each of sugar and Thai tamarind paste
1 tsp. shrimp paste (bagoong)
1/2cup coconut cream
1 cup finely chopped roasted peanuts

Procedure for the peanut sauce:

Heat oil in medium sauce pan until very hot. Add lemon grass, onions, chili, and cook until brown. Put fire to medium and add sugar, tamarind paste, shrimp paste, and coconut cream. Let boil. Lastly, add chopped peanuts. Put in sauceboats.

Cook pork over glowing charcoal until nicely browned. Serve with peanut sauce, sliced onions, diagonally sliced cucumber, and pandan rice. Serves 6 to 8.

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