Marinated Pork Fillet with peanut sauce

Name: Marinated Pork Fillet with peanut sauce
Yield: Serves 8
Ingredients: 4 cups (1 litre/1¾ imp. pints) unsweetened coconut milk; 2 cups (500 mL/16 fl oz) tamarind water; 5 large fresh red chilli peppers; 2 lemon grass stalks; 4 fresh kaffir lime leaves; 4 garlic cloves; 8 red shallots or 1 red onion; 30 g (1 oz) palm sugar; 1¼ cups (310 mL/10 fl oz) thick, sweet soy sauce; 2 tablespoons peanut oil; ⅓ cup (90 mL/3 fl oz) Peanut (groundnut) oil; 1 teaspoon chilli oil; 155 mL (5 fl oz) thick, sweet soy sauce (kecap manis); ¼ cup (60 mL/2 fl oz) water; 1 tablespoon sesame oil; 1.5 kg (3 lb) pork fillet; 500 g (1 lb) peanuts; Peanut oil for deep-frying; Steamed rice to serve

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

Kecap manis is a thick, sweet soy sauce from Indonesia. It is sweetened with palm sugar and flavoured with star anise and salam leaves (a little like bay leaves). Do not substitute for the kecap manis as no other soy sauce will produce the same result.

Ingredients

1.5 kg (3 lb) pork fillet

Main course

Method

TO PREPARE PORK, trim any excess fat from the pork fillet and cut it into eight equal portions.

to make marinade, mix all the ingredients together in a large bowl. Add the pork and toss to coat each piece with marinade. Leaving the pork in the marinade, cover with plastic wrap (cling film) and refrigerate for at least 3 hours.

TO MAKE SAUCE, place a deep fry