Mini Pork Kebabs with Satay Sauce

Recipe can be prepared a day ahead; keep, covered, in refrigerator. Cook just before serving. This recipe is not suitable to freeze or microwave.

Ingredients:
2 medium pork fillets
1 medium onion, grated
2 teaspoons grated fresh ginger
2 teaspoons brown sugar
½ teaspoon sambal djeroek
1 teaspoon ground coriander
1 tablespoon light soy sauce
½ teaspoon ground cumin
2 tablespoons coconut cream

Satay Sauce
¾ cup roasted unsalted peanuts
1 tablespoon sambal oelek
1 tablespoon brown sugar
1 table light sy sauce
¼ cup water
½ cup coconut cream
1 teaspoon chopped fresh lemon grass

Slice pork into long thin strips, thread 2 strips into each skewer. Combine onion, ginger, sugar, sambal djeroek, coriander, cause, cumin and coconut cream in small bowl; mix well. Place kebabs onto tray, spread with marinade, cover, refrigerate overnight. Grill or barbecue kebabs until golden frown and tender. Serve with hot satay sauce.

Satay Sauce: Blend or process peanut until finely chopped. Combine peanuts with remaining ingredients in small saucepan, stir over medium heat, without boiling, until heated through. Serves 6.
Photo courtesy: deliaonline