Pork & Fennel Satay
By Julie Biuso
Makes 40 small skewers. This is the sort of thing you can quickly marinate earlier in the day, and finish off skewering just before cooking. Serve with a salad of fresh sliced fennel with a lemony vinaigrette.
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Ingredients
2 tsp freshly ground cumin seeds
2 tsp freshly ground fennel seeds
2 tsp ground turmeric
1 1/2 tsp salt
1 Tbsp raw sugar
Finely grated zest of 1 lemon
6 Tbsp thick part of a can of coconut cream
1 1/4 to 1 1/2 pounds trimmed pork (Scotch fillet, steaks, etc.), cut into small pieces
Salad for serving
Small bamboo skewers, soaked in cold water for 30 minutes
Method
1 In a bowl mix together seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream, then add pork pieces. Stir well to coat pork. Cover and refrigerate for at least 1 hour, or up to 24 hours.
2 Thread meat onto bamboo skewers, about 3-4 pieces per skewer, not too tightly pressed together. Brush with a little oil, then cook skewers over a barbecue grill until crisp and brown and just cooked through.
Photo Credit: Aaron McLean
You'll find this recipe and many more like it in my book,
SIZZLE: SENSATIONAL BARBECUE FOOD.