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Pork and Garlic Satay

ingredients

serves 6
1 head of garlic, unpeeled (about 15 cloves)
2.5 g (1/2 tsp) ground cumin
5 g (1 tsp) ground coriander
2.5 g (1/2 tsp) ground cinnamon
5 g (1 tsp) turmeric
75 g (3 oz) sugar
75 ml (3 fl oz) lime juice
sprigs of lemon verbena or lemon balm, well bruise (optional)
4 spring onions, chopped
30 ml (2 tbsp) oil
1 kg (2 lb) lean pork, cubed
a small Spanish onion, finely chopped
2.5 cm (1 in) root ginger, grated
chilli powder to taste
175 g (6 oz) raw peanuts, roasted and ground
salt to taste

method

1. To make the marinade, peel and crush 3 of the garlic cloves and combine with the cumin, coriander, cinnamon, turmeric, 10 g (2 tsp) of the sugar, 30 ml (1 fl oz) of the lime juice, the lemon verbena and lemon balm, the spring onions and 15 ml (1 tbsp) of the oil.

2. Put the cubed pork into a plastic bag and pour in the marinade.

3. Tie up the top of the bag and put it on a plate in case it leaks, and leave in a cool place for 2 to 4 hours.

4. Plunge the remaining unpeeled garlic cloves into boiling water and simmer for 10 minutes or until just tender.

5. Drain, peel and cut each clove lengthwise into 3 or 4 pieces.

6. To make the sauce, fry the onion in the remaining oil with the grated ginger and the chilli powder — don't put in too much — you can always add more later — until transparent.

7. Drain the marinade from the pork, remove the lemon verbena or lemon balm, and add to the onion. Simmer for several minutes.

8. Add the remaining lime juice, sugar, and the peanuts. Season with salt, extra chilli if necessary, and simmer until thickened.

9. Thread the marinaded pork cubes and garlic slices alternately onto thin skewers — wooden ones are traditional — 5 to 7 pork cubes to each, and either grill for about 10 minutes, turning once, or barbecue, basting with a little oil, until glistening brown and cooked.

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