Ingredients

• 1/2 small onion, chopped

• 2 garlic cloves, crushed

• 30ml/2 tbsp lemon juice

• 15ml/1 tbsp soy sauce

• 5ml/1 tsp ground coriander

• 2.5ml/1/2 tsp ground cumin

• 5ml/1 tsp ground turmeric

• 30ml/2 tbsp vegetable oil

• 450g/1 lb pork tenderloin

• fresh coriander sprigs, to garnish

• boiled rice, to serve

For the sauce

• 50g/2 oz creamed coconut, chopped

• 60ml/4 tbsp crunchy peanut butter

• 15ml/1 tbsp lemon juice

• 2.5ml/1/2 tsp ground cumin

• 2.5ml/1/2 tsp ground coriander

• 5ml/1 tsp soft brown sugar

• 15ml/1 tbsp soy sauce

• 1-2 chilies, seeded and chopped

• 15ml/1 tbsp chopped fresh coriander

For the salad

• 1/2 small cucumber, peeled and diced

• 15ml/1 tbsp white wine vinegar

• 15ml/1 tbsp chopped fresh coriander

• salt and ground black pepper

Serves 8

Method:

1. Process the first eight ingredients until smooth. Cut the pork into strips, mix with the marinade, and chill.

2. Preheat the grill to hot. Thread two or three pork pieces on to each of eight soaked skewers and grill for 2-3 minutes each side, basting with marinade.

3. To make the sauce, dissolved the creamed coconut in 150ml/1/4 pint boiling water. Put the remaining ingredients into a saucepan, stir in the coconut, bring to the boil, stirring and simmer for 5 minutes.

4. Mix together all the salad ingredients. Arrange the satay sticks on a platter, garnish with coriander sprigs and season.