Jono & Jules do food & wine

A really tasty dish for the barbecue. Marinate the pork for up to 24 hours in advance if you can, or if not put the marinade on and leave out of the fridge for an hour before cooking. The peanut sauce can be made up in advance too. Good served with rice and salad. We served Sabrina Ghayour’s ‘shaken’ sweet quick pickled onions and smacked cucumber salad from her book – Bazaar.

Wine Suggestion: We think this goes really well with red wines with easier tannins and tonight we had the elegant Ex Arena by Domaine de Cebene from Faugeres in southern France. 100% Grenache, perfumed, juicy red fruits and refined finish. The fruit complimented the spices and it wasn’t too rich or heavy either.

Pork satay with spicy peanut sauce – serves 4

• 450g pork fillet, cut into 2cm cubes

FOR THE MARINADE:

• 150ml coconut milk
• 1 tbsp finely grated ginger
• 1 tbsp finely chopped lemongrass
• ½ tsp ground turmeric
• 2 tsp freshly ground coriander seeds
• 2 tsp freshly ground cumin seeds
• 1 tsp freshly ground black pepper
• 1 tsp salt

FOR THE SPICY PEANUT SAUCE:

• 3 generous tbsp crunchy peanut butter
• ½ red chilli, chopped
• 2 cloves of garlic, crushed
• 2 tsp finely grated fresh root ginger
• ¼ tsp ground turmeric
• 1 generous tbsp honey
• 2 tbsp soy sauce
• 1 tbsp lemon juice

Mix the marinade ingredients together in a large bowl, then add the meat and toss to coat. Set aside for at least an hour or up to 24 hours in the fridge.

Place the peanut sauce ingredients in a food processor with 50ml of water and whiz until smooth.

Thread the pork unto metal skewers (you can use wooden skewers but you need to soak them first).

Heat the barbecue, then cook the skewers for a few minutes on each side or until cooked through.

Meanwhile, gently heat the peanut sauce in a small saucepan. Serve immediately with the peanut sauce spooned over.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)