Curried Pork Satay

Hi all,

T. J. Hine Photography has produced photographs for many  recipes used in cookbooks, recipe cards and packaging.  It’s time to share them here!

This recipe is from the cookbook Lime, produced and photographed by me for a promotional piece. Recipes developed and styling by Lisa Bishop.



Makes 4 appetizer portions

For classic satay, seasoned chunks or slices of meat are placed on bamboo skewers and grilled or barbequed. This rendition packs the punch of curry, crushed red chilies, and lime.

1/4 cup lime juice

2 tablespoons honey

1 teaspoon green or red curry paste

1/4 teaspoon ground coriander

1/2 teaspoon crushed red chilies

1 pound very thinly sliced boneless pork

Bamboo skewers, soaked in water 30 minutes. Whisk together lime juice, honey, curry paste, coriander, and red chilies. Place pork in a single layer in a shallow glass dish and cover with lime mixture. Cover and marinate at least 30 minutes or overnight. Thread meat onto soaked skewers. Grill or broil 2 to 5 minutes, or until done, turning once. Serve hot with peanut dipping sauce and a traditional cucumber salad, if desired.

As always and questions or comments let me know.

T. J.

This entry was posted in Recipes.

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