Ingredients
700g rindless NZ Pork steak, cut lengthways 1cm thick
1 tsp each ground cumin, chilli powder, garlic powder and ground nutmeg
2 red shallots finely chopped
2 cloves garlic, crushed
⅓ cup peanut oil
Steamed rice, coriander leaves and lime wedges to serve
Ginger glaze
2 Tbsp each kecap manis (or 1 Tbsp brown sugar and 1 Tbsp soy sauce)
2 Tbsp fish sauce
1 Tbsp brown sugar
2 tsp finely grated ginger
Juice and zest of 1 lime, plus extra to serve
Peanut sauce
1 tsp ground cumin
1 tsp ground turmeric
2½ Tbsp peanut butter
½ cup coconut milk
Method
- Place spices, shallots, garlic and peanut oil in a large bowl, stirring to combine. Add pork, season to taste and toss to coat. Stand until required.
- For ginger glaze, place all ingredients in a small saucepan and simmer over low-medium heat, stirring occasionally until reduced by half (8 minutes).
- For the peanut sauce, combine cumin, turmeric and peanut butter in a small saucepan over low heat, stirring until fragrant (1 minute).
- Add coconut cream and cook, stirring occasionally until slightly thickened (10 minutes). Keep warm until ready to serve.
- Preheat a lightly greased barbecue or char-grill pan to medium-high.
- Thread each piece of pork onto a metal skewer.
- Grill skewers, basting with glaze regularly and turning frequently, until cooked and charred (5-10 minutes or until cooked through).
Rest for 5 minutes then serve scattered with coriander leaves, peanut sauce, steamed rice and lime wedges.
Reproduced with permission from Fresh Pork NZ