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“Môre is nog ‘n braaidag, en ja, ‘n ander tipe braai met egg noodles as bygereg.”
“This Thai pork satay recipe is easy to make and the kebabs can either be oven-broiled or grilled on your barbecue. Pork satay is a popular street food in Thailand, where it is eaten as both a snack or as well as a main course dish. Serve with egg noodles and a real peanut satay sauce which can be whipped up in just minutes.”

  • Pork satay:
  • 500 g thinly cut pork, any fat left on
  • 1 shallot OR 3 green onions, minced
  • 3 cloves garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper (or more if you want it spicy)
  • 4 tablespoons fish sauce
  • 1 tablespoon lime or lemon juice
  • ½ tablespoon dark soy sauce
  • ⅓ cup liquid honey
  • ½ cup coconut milk
  • 1 package wooden kebab sticks
  • Peanut noodles:
  • 1 teaspoon cooking oil
  • 1 garlic cloves, finely minced
  • 1 teaspoon red chilli pepper, finely minced
  • 1 tablespoon lime juice
  • 2 tablespoons honey
  • ¼ cup peanut butter
  • ⅔ cup hot water
  • 2 tablespoons reduced-sodium soy sauce
  • 250 g spaghetti, cooked

Pork satay:
If using wooden kebab sticks, put the sticks in water to soak while you prepare the satay (this will keep them from burning). Cut the pork into long strips, approximately one cm wide. Combine all other ingredients to make a marinade, stirring well to dissolve the honey. Taste-test the marinade. This marinade should taste predominantly sweet and salty for the satay to be its best. If you prefer it spicier, add more cayenne pepper. Pour marinade over the pork. Stir the meat and sauce well and allow to marinate in the refrigerator for at least 30 minutes (or up to 24 hours). When ready to cook, skewer the meat, roll up and skewer. It is a good idea to position the meat on the end of the stick, leaving the lower half as a handle for turning. Grill the satay on your barbecue, OR set your oven to broil. Brush grill with oil and then lay kebabs on the grill for 5 – 7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another five minutes, or until cooked but still tender. About 25 minutes in total. Serve with Thai peanut sauce and egg noodles. If desired, garnish with fresh coriander and fresh-cut red chillies.

Peanut noodles:
In a small saucepan over low heat, combine the oil, garlic and peppers and sauté for 1 – 2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3 – 5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce, add extra soy sauce over paste and toss. Serve the remaining sauce for dipping the pork satay.

Recipe and photos: Elize de Kock


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