Just like satay, pork on sticks is a popular snack as well as making an excellent party food and is ideal for informal occasions such as barbecues. It can be served with rice or sticky rice. No additional sauce is necessary with this recipe.
- Yield: 25
- 2 lb 4 oz (1 kg) fillet of pork
- 9 fl oz 1 cup (250 ml) coconut milk
- 2 tablespoons coconut sugar
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 4 oz (110 g) Asian shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 5 coriander (cilantro) roots, finely chopped
- 2.5 cm (1 in) piece of ginger, sliced
- 1½ teaspoons ground turmeric
- ¼ teaspoon ground white pepper
How to Make It
- Cut the fillet of pork into pieces 4 cm (1½ in) wide x 8 cm (3 in) long x 5 mm (¼ in) thick and put them in a bowl.
- Mix the coconut milk, coconut sugar, light soy sauce, oyster sauce, shallots, garlic, coriander, ginger, turmeric and pepper in a bowl until the sugar has dissolved. Pour over the meat and mix using your fingers or a spoon. Cover with plastic wrap and refrigerate for at least 5 hours, or overnight, turning occasionally.
- Soak 25 bamboo skewers, 18–20 cm (7–8 in) long, in water for 1 hour to help prevent them from burning during cooking.
- Thread a piece of the marinated pork onto each skewer as if you were sewing a piece of material. If some pieces are small, thread two pieces onto each stick. Heat a barbecue or grill (broiler) to high heat. If using a grill, line the grill tray with a piece of foil.
- Barbecue for 5–7 minutes on each side, or grill (broil) the pork for 10 minutes on each side, until cooked through and slightly charred. Turn frequently and brush the marinade sauce over the meat during cooking. If using the grill, cook a good distance below the heat. Serve hot or warm.