Simple pork satay skewers recipe
 These satay pork skewers are great as an appetiser to any meal or even just for portable party snacking! Serve along side the Thai fishcakes and larb gai for the perfect Thai tapas. You will need 4 wooden skewers for this recipe. 2 tsp coriander seeds1 tsp cumin seeds1 tbsp caster sugar1 thumb-sized piece ginger, finely chopped2 garlic cloves1 tsp ground turmeric2 tbsp sunflower oil1 pork loin, cut into thin strips lengthways 2 tsp coriander seeds 1 tsp cumin seeds 1 tbsp caster sugar 1 thumb-sized piece ginger, finely chopped 2 garlic cloves 1 tsp ground turmeric 2 tbsp sunflower oil 1 pork loin, cut into thin strips lengthways 1 thumb-sized piece ginger, finely grated1 garlic clove, finely chopped1 red chilli, finely chopped1 tbsp sunflower oil, plus extra for frying2 tbsp soy sauce2 tbsp crunchy peanut butter200ml/7fl oz coconut milk1 lime, juice onlyhandful toasted sesame seeds 1 thumb-sized piece ginger, finely grated 1 garlic clove, finely chopped 1 red chilli, finely chopped 1 tbsp sunflower oil, plus extra for frying 2 tbsp soy sauce 2 tbsp crunchy peanut butter 200ml/7fl oz coconut milk 1 lime, juice only handful toasted sesame seeds Method Soak your skewers in water for 15 minutes if wooden.In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil.Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour.Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste.In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside.Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds. Soak your skewers in water for 15 minutes if wooden. Soak your skewers in water for 15 minutes if wooden. In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil. In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil. Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour. Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour. Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste. Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste. In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside. In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside. Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds. Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds.