[Ingredients]
600g pork belly
2 stalks of lemongrass
15 shallots
4 cloves of garlic
4 slices of ginger
2tbsp coriander powder
2tsp cumin powder
1tsp turmeric
1tsp salt
6tbsp sugar
1tbsp dark soy sauce
4tbsp peanut oil
[Peanut Sauce]
250g ground peanut - skinless
40g assam pulp
1 cup hot water
1 stalk of lemongrass
6 shallots
3 cloves of garlic
3 slices of ginger
4 dried red chilli
3tbsp peanut oil
4tbsp sugar
1tbsp light soy sauce
100ml water
[Steps]
Pork Belly: Remove skin from pork belly and cut into 1inch strips.
Remove outer layer of lemongrass and cut into shorter pieces. Place them in a food processor.
Add in remaining ingredients (except for the pork) and blend into a smooth paste.
Add paste to pork and mix well. Let marinade for 24hrs.
Skewer marinated pork onto bamboo (satay) sticks.
Sauce: Remove outer layer of lemongrass and cut into shorter pieces. Place them in a food processor.
Add in shallot, garlic, dried chilli, peanut oil, sugar and light soy sauce. Blend into a smooth paste.
Toast peanut in a frying pan.
Dissolve assam pulp in hot water.
Drain and add assam water to toasted peanuts. Mix well.
Add in prepared paste from food processor, followed by 100ml water. Mix well and bring to a boil, then let simmer for 20mins.
Grill satay over charcoal fire for 4-5mins on each side.
Serve satay with peanut sauce, cucumber and red onion slices.
Adapted from The Meat Men
Watch video tutorial here