Monday, January 19, 2009


Pork satay sticks for dinner tonight. I marinaded the pork before work and dh cooked them on the barbecue when I got home at 8.30 p.m.

A successful dinner, remembering St Anthony of the Desert. That pork/pig/hog/temptation connection, you know...
1-1.25kg (2¼-2¾lb) pork fillet, cut into cubes
2tbsp vegetable oil
4tbsp light soy sauce
4tsbp lemon juice
5tbsp smooth peanut butter
1-2 cloves garlic, crushed
Short bamboo skewers soaked in water

1. Mix the oil, 2tbsp soy sauce and 2tbsp lemon juice in a bowl. Place the meat cubes in the mixture and leave to marinate for an hour or so.
2. Thread 3 pieces of meat on each bamboo skewer. In a pan, heat the rest of the soy sauce and lemon juice with the peanut butter, garlic and 8tbsp hot water, stirring until smooth.
3. Grill, or barbecue, the skewers for about 6 mins, turning them so that they brown all over.
4. Brush with hot sauce . Serve more of the sauce in a bowl.


Hopewell said...

Sounds wonderful! I'm adding it to my del.ic.ious links for later. Nearly all meat has been too expensive lately!

Hopewell said...

Not sure if you saw this one in my sidebar--I will likely include it in this week's "Winter Wednesday"---
Another you might like for a lot of things is Not really nature--but good stuff for an unschooling family.