Satay pork skewers recipe
 Roast pork is served on a mound of rice and smothered in a spicy peanut sauce in this satisfying dinner. You can skip the rice and serve it as a starter, too – they would be an impressive starter for a dinner party as they are easy to prepare ahead. For this recipe you will need skewers and a food processor. 1 tbsp garlic paste 1 tbsp ginger paste 2 tbsp curry powder ½ tsp dried chilli flakes 3 tbsp light soy sauce 2 tsp fish sauce 2 tbsp coconut milk500g/1lb 2oz pork belly, cut into chunks 1 tbsp garlic paste 1 tbsp ginger paste 2 tbsp curry powder ½ tsp dried chilli flakes 3 tbsp light soy sauce 2 tsp fish sauce 2 tbsp coconut milk 500g/1lb 2oz pork belly, cut into chunks 1 lemongrass stick, chopped2 red chillies, roughly chopped1 tbsp garlic paste 1 tbsp ginger paste ½ onion, cut into chunks2 tbsp sunflower oil4 tbsp crunchy peanut butter 1 tbsp dark brown sugar 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce1 tbsp tamarind paste 250ml/9fl oz coconut milk 1 lime, juice only 1 lemongrass stick, chopped 2 red chillies, roughly chopped 1 tbsp garlic paste 1 tbsp ginger paste ½ onion, cut into chunks 2 tbsp sunflower oil 4 tbsp crunchy peanut butter 1 tbsp dark brown sugar 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce 1 tbsp tamarind paste 250ml/9fl oz coconut milk 1 lime, juice only 150–225g/5½–8oz long-grain rice1 spring onion, finely chopped 150–225g/5½–8oz long-grain rice 1 spring onion, finely chopped Method To marinate the pork, mix all of the ingredients together well in a large bowl. Cover and chill in the fridge for 30 minutes, or ideally overnight. Push the pork onto metal skewers or bamboo skewers that have been soaked in water for 20 minutes. To cook in the oven, preheat the oven to 220C/200C Fan/Gas 7 or to cook in an air fryer, preheat the air fryer to 170C. Cook for 1 hour in the oven, turning every 15 minutes, or for 20–30 minutes in the air fryer, turning every 10 minutes. The pork should be nice and charred on the outside but not burnt. Make sure it's cooked through and that the juices are clear with no traces of pink.To make the satay sauce, blend the lemongrass, chillies, garlic paste, ginger paste and onion to a paste in a food processor.Heat the oil in a saucepan over a medium heat. Add the blended paste and cook for about 5 minutes, stirring regularly. Add the peanut butter, sugar, light and dark soy sauces, fish sauce and tamarind. Stir to combine then pour in the coconut milk. Simmer over a low heat for 20 minutes. Remove from the heat and finish with the lime juice.Meanwhile, cook the rice according to packet instructions. Divide the rice between bowls, top with the pork (on or off the skewer) and pour over some of the satay sauce. Scatter the sliced spring onion over the top, if using. Serve any leftover sauce in a small bowl alongside. To marinate the pork, mix all of the ingredients together well in a large bowl. Cover and chill in the fridge for 30 minutes, or ideally overnight. To marinate the pork, mix all of the ingredients together well in a large bowl. Cover and chill in the fridge for 30 minutes, or ideally overnight. Push the pork onto metal skewers or bamboo skewers that have been soaked in water for 20 minutes. Push the pork onto metal skewers or bamboo skewers that have been soaked in water for 20 minutes. To cook in the oven, preheat the oven to 220C/200C Fan/Gas 7 or to cook in an air fryer, preheat the air fryer to 170C. Cook for 1 hour in the oven, turning every 15 minutes, or for 20–30 minutes in the air fryer, turning every 10 minutes. The pork should be nice and charred on the outside but not burnt. Make sure it's cooked through and that the juices are clear with no traces of pink. To cook in the oven, preheat the oven to 220C/200C Fan/Gas 7 or to cook in an air fryer, preheat the air fryer to 170C. Cook for 1 hour in the oven, turning every 15 minutes, or for 20–30 minutes in the air fryer, turning every 10 minutes. The pork should be nice and charred on the outside but not burnt. Make sure it's cooked through and that the juices are clear with no traces of pink. To make the satay sauce, blend the lemongrass, chillies, garlic paste, ginger paste and onion to a paste in a food processor. To make the satay sauce, blend the lemongrass, chillies, garlic paste, ginger paste and onion to a paste in a food processor. Heat the oil in a saucepan over a medium heat. Add the blended paste and cook for about 5 minutes, stirring regularly. Heat the oil in a saucepan over a medium heat. Add the blended paste and cook for about 5 minutes, stirring regularly. Add the peanut butter, sugar, light and dark soy sauces, fish sauce and tamarind. Stir to combine then pour in the coconut milk. Simmer over a low heat for 20 minutes. Remove from the heat and finish with the lime juice. Add the peanut butter, sugar, light and dark soy sauces, fish sauce and tamarind. Stir to combine then pour in the coconut milk. Simmer over a low heat for 20 minutes. Remove from the heat and finish with the lime juice. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Divide the rice between bowls, top with the pork (on or off the skewer) and pour over some of the satay sauce. Scatter the sliced spring onion over the top, if using. Serve any leftover sauce in a small bowl alongside. Divide the rice between bowls, top with the pork (on or off the skewer) and pour over some of the satay sauce. Scatter the sliced spring onion over the top, if using. Serve any leftover sauce in a small bowl alongside.