East-West Pork Satay -Travels With a Hot Wok, Ken Hom

Serves 4

1 lb (450 g) tender, thick, boneless pork

For the Marinade:

1 tablespoon soy sauce

1 tablespoon pineapple juice (can substitute lime/lemon/orange)

½ teaspoon salt

¼ teaspoon freshly ground five-pepper mixture or black pepper

1 tablespoon mirin (Japanese sweet rice wine) or dry sherry

½ teaspoon dried thyme

¼ teaspoon ground coriander

1 teaspoon sugar

1 tablespoon olive oil

2 teaspoons finely chopped lemon zest

sesame oil and chili oil to serve

Directions:

Cut pork into 1 inch cubes, trimming off any excess fat. In large bowl, combine the pork cubes with the marinade ingredients, mix well, marinate the meat for 2 hours in a cool place, turning it from time to time.

Meanwhile, soak bamboo skewers in water for 30 minutes or so.

Skewer the pork and set aside.

Pre-heat the oven broiler to high or make a charcoal fire in the barbecue. When the broiler is very hot or the charcoal is ash-white, cook the satay for 2 minutes on each side, until golden brown. Serve immediately, drizzled with sesame and chili oil, if you wish.