Courtesy of Taste of Thailand. This recipe serves 4.
THE MEAT: 2 pork neck steaks, cut into thin strips
THE MARINADE: 2 crushed garlic cloves, 2.5cm finely grated ginger, 2.5cm finely grated turmeric, 1 tbsp clear honey, 2 tbsp soy sauce, 2 tbsp oyster sauce
THE CUCUMBER RELISH: 4 tbsp rice vinegar, 1/4 cup sugar, 4 tbsp water, 1 crushed garlic clove, 1cm grated ginger, 1 cucumber cut into thin batons, 1 finely chopped red onion
THE CUCUMBER RELISH: Do this first, to allow for cooling time. Mix the rice vinegar, water and sugar in a small pan. Heat gently, stirring constantly until the sugar has completely dissolved. Remove the pan from the heat and leave to cool. Just before serving, once fully cooled, mix in the remaining ingredients.
THE SATAY: Put all the marinade ingredients in a large bowl and mix well, then add the pork strips and toss together until thoroughly coated. Cover and leave for 30 minutes in the fridge to marinade. Meanwhile soak wooden sosatie sticks in water to prevent them from burning. Preheat your oven and cook until done (approx 15 minutes) or braai over coals!
Also pictured: chicken satay with Peanut Sauce. Contact Taste of Thailand to find out about their cooking demos!