Marinate seasoning:
500gm Pork Shoulder
10 shallots
2 Garlic cloves
2 Stalk Lemongrass (bottom white portion)
2 Ginger Slices
1tsp Turmeric Powder
11/2tbsp Coriander Powder
1tsp Cumin Powder
1tsp Salt
1tbsp Lime Juice
5tbsp Raw Sugar
3tbsp Cooking Oil
Blend the above into a smooth paste.
Cut pork shoulder into small pieces, use the back of the knife to chop the pork pieces slightly to tenderise it.
Marinate the pork well the with the paste for 6 hours or more.
Soak the bamboo skewers in hot water for 30mins.
Thread the pork into the bamboo skewers.
Mix 2tbsp of honey with 1tbsp oil, set aside.
Preheat oven at 200degs, place pork skewers onto a baking tray with parchment paper.
Brush the honey onto the pork skewers
Grill the satay for 10 to 15mins until slightly brown/charred then flip over and grill until slightly charred and cooked.
Peanuts Sauce
300gm Roasted Peanuts
2 Lemongrass (bottom white)
1 small thumbsize Galangal
2 Garlic Gloves
2 Shallots
6 Dried Chilli
50gm Brown Sugar
30 Tamarind Paste, dilute with 1cup water
1/2tsp Salt
350ml Water
3tbsp Cooking Oil
Ground the roasted peanuts and set aside.
Blend the spices ingredients.
Heat up oil, fry the ingredients slightly aromatic then add in the water, brown sugar, tamarind juice, salt and ground peanuts,
Simmer for 15mins.
