Pork Satay

 As inflation kicks in, things start to get pricey. A simple satay that used to cost 20cents (in my memories) is now at least 50-70 cents per stick!

I decided to venture into making some myself and searched online for local recipes and chanced on a Hainanese pork satay recipe @ ieatishootipost. 

I am repeating the recipe here for keeps and easier reference as it was a success at the many rounds of BBQ at home!

Ingredients

SATAY
1kg of pork (900g meat, 100g back fat) (see notes)

Gp A (Rempah)
150g peeled shallots
20g galangal
1 stalk (white part) lemongrass
30g chili paste
1/2 tsp five spice powder
2 tsp coriander powder
1.5 tbsp tumeric powder
1 tsp sand ginger powder
60ml coconut cream
2 tsp salt
1 tsp MSG (optional)
1 tsp baking soda (optional)

Gp B
200g sugar (see notes)
4 cloves of garlic finely chopped (see notes)
Oil for basting

Method
1.  Slice pork meat into 3cm X 2cm x 0.8cm tiles
2.  Slice pork fat into 3cm x 1cm x 0.5cm slivers
3.  Slice lemongrass and galangal into thin slices and pound till fine
4.  Blend add all the ingredients in Gp A together as finely as possible
5.  Add in sugar and blend till smooth
6.  Finely chop garlic and add to the blended spice paste
7.  Add spice paste to meat and fat separately, massage well and marinade for at least 6 hours or overnight.
8.  Soak bamboo skewers in water
9.  Skewer the meat then fat, meat, fat, meat
10 Brush with oil and set aside.

PEANUT SAUCE
Gp A (Rempah)
150g peeled shallots
10g peeled garlic
25g lemongrass
15g galangal
3 tbsp cooking oil
100g chili paste
1 tsp cumin powder
15g candlenuts

Gp B
500g roasted peanuts
200ml coconut milk
1 cup cooking oil
80ml assam paste (adjust to taste)
200g sugar (adjust to taste)
1 tsp salt (adjust to taste)

Method
1. Slice lemongrass and galangal finely
2. All all the ingredients from Gp A in a blender and process till smooth
3.  Add rempah into a pot with 1 cup of oil and using low heat fry till the rempah turns dark and the oil is released
4.  Add the rest of the ingredients in Gp B and simmer for 15-20mins until the red oil is seen on the top of the gravy

PINEAPPLE PUREE
Grate honey pineapple by hand and set aside.

Notes:
1. For the pork, I have been using 不见天. It was really a good choice! Recommend to use it.

2. For the past few times, I did not make the peanut sauce as I was lazy. So I have not tried out the recipe yet.