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Pork satay, peanut sauce and fresh cilantro |

Brunch, Gluten free, Salted

Skewers of marinated pork in an asian sauce and served with peanut butter and hoisin sauce sprinkled with fresh cilantro.

Note

You can also cook your satay on the BBQ, but beware to soak your bamboo skewers at least 30 minutes ahead to make sure they do not burn. You can add a spicy component to the sauce by adding chilli flakes or your favorite hot sauce.

Ingredients

Recipe for 12 tapas

For the satay

600 Gr

Filet mignon of pork

3 Clove(s)

Garlic

10 Gr

Fresh ginger

0.50 Stick(s)

Lemongrass

1 Unit(s)

Lime

For the peanut sauce

45 Ml

Hoisin sauce

45 Ml

Sugar

60 Ml

Water

45 Ml

Peanut butter

1 Unit(s)

Lime

15 Ml

Peanuts

4 Sprig(s)

Fresh cilantro

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Cut the chicken thighs into cubes. Finely chop the cilantro, ginger and garlic. Juice the lime. Roast the peanuts in the oven for a few minutes and chop them roughly.
Chicken satay preparation

Mix all the marinade ingredients in a bowl. Add in the chicken cubes, a drizzle of olive oil as well as salt and pepper and marinate for 15 minutes to 2 hours.Put about 3 chicken cubes per skewer and sear them over high heat in a nonstick skillet and place them on a baking sheet. Finish cooking in the oven for 8 to 10 minutes.
Peanut sauce preparation

In a small pot, put the sugar, water and Hoisin sauce and bring to a boil. Turn off the heat and whisk in the peanut butter and lime juice. Season with salt.
To serve

Serve your chicken skewers in a large plate, brush them with a little bit of sauce and serve the extra sauce in a small dish on the side. Sprinkle with chopped cilantro and peanuts.