Peranakan•gourmet
Peranakan Satay Babi (Pork Satay)
Not your typical satay dish which is skewered and barbecued over charcoal fire.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 750 g pork loin or pork belly
- 25 g dried chillies
- 250 g small onions
- 15 g candlenuts
- 2 stalks lemongrass
- * 30 g belacan
- 200 ml coconut milk
- 1 tsp salt
Instructions
- 1
Cut and soak dried chillies until softened.
- 2
Cut small onions, candlenuts, belacan and lemongrass into small pieces.
- 3
Grind all the spices into a fine paste.
- 4
Add salt to the paste and mix thoroughly.
- 5
Cut pork loin into halves and into thin slices
- 6
Pound the sliced pork to tenderise the meat.
- 7
Marinate the sliced pork with the spice paste and refrigerate for a few hours.
- 8
Heat a frying pan with oil and add the marinated pork.
- 9
Stir fry for about 10 minutes until the meat is partially cooked.
- 10
Add more oil if it is too dry.
- 11
Pour coconut milk and mix thoroughly and leave it to simmer until the meat is tender.
- 12
Serve with steaming hot rice