Pork satay

Directions

1. Tenderize the pork slices with a meat tenderizer

2. In a medium bowl, thoroughly mix together brown sugar, ginger, fish sauce, curry powder, turmeric and coconut milk and brown sugar.

3. Add the pork slices to the coconut marinade, and refrigerate for at least 1 hour or overnight.

4. Thread the pork strips onto the wooden skews, loosely folding them in half and piercing through the folded meat to form a loose gather.

5. Grill the pork satays for 3 to 5 minutes on each side, until cooked through.

6. Serve the satays on a platter; accompanied by peanut sauce and cucumber pickle relish on the side.

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