Sweet and Sour Crispy Pork Chops

Directions

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.

Thai Beef Satay Skewers

Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).

Thread onto skewers – I do 4 pieces each.

Heat 1.5 tbsp oil in a large non stick pan over medium high heat.

Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less.)

Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.

Thai Peanut Sauce

Place all Peanut Sauce ingredients in a small saucepan over medium low heat.

Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water – it should be a pourable but thickish sauce.

Remove from stove, cover with lid and keep warm while cooking skewers.

Serving

Pour sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.

Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.

Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice or Pineapple Fried Rice to complete the meal!

Recipe Notes

1. Skewers used for Asian satay tend to be shorter than Western skewers.
   I like them because they fit in skillets! I get them from Asian stores.
   Feel free to make giant ones with longer skewers.

2. Beef – I use rump steak which is a mid range economical cut
   with good beefy flavour that can sometimes be a bit chewy.
   However, the baking soda/bi carb in the marinade tenderises it – a Thai cooking secret!
   
   If you use a well-marbled, more premium steak cut, such as a good quality scotch fillet (boneless rib eye), then there’s no need to use the baking soda. But do take care when cooking the skewers not to overcook the beef!
   
   In theory, this recipe will work for pork as well (including tenderising) but I haven’t experimented with different cuts. For chicken, see Thai Chicken Satay.

3. Coconut milk – Not all coconut milk is created equal. Cheaper brands are diluted with water so have less coconut flavour. I use Ayam which is 89% (some are as low as 53%). As for low fat? I take no responsibility if you opt to use it!
   
   Leftover coconut milk – freeze it. Find a recipe using leftovers by typing “coconut milk” in the search bar on my website, then hit “Using this ingredient”.

4. Curry powder – any is fine here because it’s a background flavour. I use Clives or Keens (mild, not hot)

5. Red curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores. But any brand will do because it’s an enhancer rather than key flavouring.
   
   If using homemade Thai red curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar into the beef marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade doesn’t have the seasonings jar paste does).

6. Baking soda / bi-carb – This tenderises the beef so mid range steak becomes succulent. Based on a infamous Chinese restaurant technique to velvet beef. See in post for more information.
   
   Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.
   
   Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water – it will dilute the flavour.
   
   Sub: 1 cup raw unsalted peanuts blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce (helps make it super smooth).

7. Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.

8. Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.

9. Peanut Sauce – makes a bit more than you need. Lasts 1 week in the fridge – or freeze. Use leftover for:

   • Thai Chicken Satay

   • Gado Gado (Indonesian Salad with peanut sauce)

   • Sauce for for rice, noodles, veggies (raw or steamed)

   • Dip for prawn crackers and vegetables

   • As the dressing for this Chinese Chicken Salad,
     Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles

10. Nutrition assumes all peanut sauce is consumed.

What to serve with Thai Beef Satay

Beef Satay is typically listed as a starter at Thai restaurants. However, more often than not, it forms part of a main course when I make it. Asian BBQ is a firm favourite menu theme when I have friends over!

Here’s a few suggestions for things to serve on the side, or as a starter:

• Thai Fish Cakes – A popular starter at Thai restaurants, with a Sweet Chilli Dipping Sauce;

• Thai Lettuce Wraps – The Thai version of Chinese lettuce wraps, with a beautiful lemongrass-flavoured chicken or pork mince filling;

• Rice options – Jasmine rice is the traditional rice served in Thailand. Plain is fine because you’ll douse it with peanut sauce! Else try Thai Fried Rice or Pineapple Fried Rice;

• Salad options – A cooling Thai Green Papaya Salad is classic! Meanwhile, some other options for you: Smashed Cucumber Salad with a Ginger Dressing (personal favourite!); Asian Slaw; Asian Side Salad. Then of course, my standard fallback for all things Asian, possibly Australia’s favourite salad : Chang’s Crispy Noodle Salad (it’s a back-of-the-packet life essential!).

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