I can’t take the credit for this peanut sauce recipe as it was something I learnt from the wonderful Ketut at Payuk Bali cooking school in February. We made it with Gado Gado Salad but I just LOVE it with Pork Skewers.
Pork – cubed
Red Chilli – fresh or dried
Palm Sugar (I use brown sugar when I can’t get my hands on this)
Juice of a Lime
Coconut Oil (Sunflower works if you can’t get this)
How You Do It
Fry the peanuts in your frying pan in a small amount of oil until they are golden brown then put them to one side to cool slightly.
Whilst they are cooling, peel your garlic (one clove is plenty), ginger (a piece about an inch long is fine), shallots and chop the stalk off the chilli.
Empty the contents of the frying pan into the blender and pulse until the peanuts become a paste. (Ketut would do this part with a large pestle and mortar, but I don’t have one and it takes too long. Sorry, Ketut!)
Add the garlic, ginger, shallots, chilli and palm (brown) sugar. (Ketut’s recipe was about 3:1 ratio of peanuts to sugar).
Continue pulsing it in the blender until it’s all mixed together into a thick paste.
Transfer the paste from the blender to your saucepan and mix it with water and/or coconut milk to make it into a liquid. Put it on the hob and bring to the boil then simmer until it’s thickened.
Meanwhile, thread your pork cubes onto the skewers and BBQ or grill them until cooked and let them rest.
Once the peanut sauce is almost done, add some lime juice and stir it in.
Serve the pork skewers with the peanut sauce drizzled over and watch your friends salivate with delight! (If you share them, of course!)