Satay pork
For 3 people
3 large pork chops or loin steaks
6 tbsp dark soy sauce
3 tbsp sweet chilli sauce
2 tbsp brown sugar
2 tbsp lime juice
2cm piece ginger, peeled and grated
1 garlic clove, crushed
Satay Sauce
1 garlic clove, crushed
1 tbsp chilli oil
Several large spoonfuls crunchy peanut butter
2 tbsp dark soy sauce
2 tbsp sweet chilli sauce
150ml (light) coconut milk or coconut cream, dissolved in water
2 tbsp fresh coriander
If using pork chops, cut meat away from the bones. Remove all fat. Cut the pork into 2cm wide strips.
Mix together the rest of the ingredients in a non metallic dish, add the pork strips and stir. Cover and marinate in the fridge for up to 2 hours, stirring occasionally.
Soak about 9 wooden skewers in water.
For the sauce, cook the garlic in the chilli oil for a couple of minutes. Gradually add the peanut butter, soy sauce, sweet chilli sauce and coconut milk. Stir until smooth. Cook over a low heat until simmering, then remove from the heat and add the coriander.
Thread the pork onto the skewers and discard the marinade. Preheat the grill and cook for about 10 minutes, turning occasionally or cook on the BBQ. Serve with the satay sauce and some lime wedges.