Specially Selected Pork Satay Skewers with Spicy Peanut Sauce

How it's done:

• 1
  Cut the pork into approx. 10cm long strips, approx. 1cm thick, approx. 2cm wide. Flatten each strip slightly with a meat tenderiser or the end of a rolling pin covered in cling film.
• 2
  In a large bowl, mix the pork with the garlic, oil, 5 spice and 3tbsp soy sauce. Cover and leave to stand while you make the sauce. If you have more time, let the pork marinate for 2hrs or overnight for extra flavour - just cover and chill in the fridge. You can also soak your bamboo skewers in cold water for 30 minutes before using them. This will help prevent the meat from sticking to the skewers.
• 3
  Meanwhile make the sauce. Blend the coconut milk with the peanut butter and honey (a small whisk is good for this) and pour into a saucepan. Add the spice paste and remaining soy sauce.
• 4
  Heat, stirring, until boiling, then simmer gently for about 15 minutes, stirring occasionally, until thickened. Set aside.
• 5
  Just before cooking, use a vegetable peeler to slice as many wide, lengthways ribbons of carrot and courgette as you are able.
• 6
  Remove the pork from the marinade, reserving what is left in the bowl. Lay a pork strip on top of 2 vegetable ribbons and trim the vegetables to roughly the same width and length as the pork. Keep the vegetable trimmings and leftovers for making a stir fry.
• 7
  Carefully thread each piece of pork and vegetables on to the skewers in the shape of an "s". Don't pack the skewers too tightly to allow the meat to cook more evenly. Aim for 3 pieces per skewer.
• 8
  Preheat the grill to medium. Wrap the ends of the skewers in foil to prevent burning and arrange on the grill rack. Cook for 7-8 minutes on each side, brushing with the reserved marinade to prevent the meat drying out, until cooked through.
• 9
  To serve, reheat the peanut sauce if liked or serve cold, and serve with the skewers accompanied with lime wedges to squeeze over and vegetable stir-fried rice.
• 10
  For the rice, finely chop or grate the leftover carrot and courgette and stir fry with spring onion and your favourite cooked rice or grains. Sprinkle with chopped chilli.