15 minutes (plus marinating time)
- Green Chili Sauce
- 5-10 fresh green chillies
- 2 tsp garlic, clove minced
- 2 tsp galangal (blue ginger) or fresh ginger
- 2 Tbsp lemongrass, bottom of stalks only
- 2 tsp lime, zest
- 2 tsp shallots, peeled
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 can (355ml/12 fl oz) coconut milk
- Salt and white pepper to taste
- Pork Satays
- 1 lb Ontario pork, shoulder blade boneless, well-trimmed, cut in 1-inch (2.5 cm) cubes
- 8 bamboo skewers (pre-soak in water 1 hour)
- Sweet chilli sauce
- 2- 454 g packages Shanghai noodles (found in produce area of grocery store, these noodles are generally cooked and do not require additional preparation at this time)
- In a Cuisinart or Moulinex mixer combine the chilies, garlic, galangal/ginger, lemongrass, lime zest, shallots, cumin and coriander and blend until they are a paste-like consistency.
- You might have to add some canola oil to get enough moisture to allow the paste to be made. In addition, you might want to keep the chilies separate so as not to make it too hot.
- In a saucepan, saute the paste mixture until the paste changes colour to a dull green (about 3-5 min).
- At that point add in your coconut milk, stirring constantly so the paste does not stick to the bottom of the pan. Add the chilies if you have not done so and allow mixture to come to a boil.
- Reduce to a simmer and taste periodically to check for spice. Allow to simmer until milk reduces to the desired consistency ensuring to stir occasionally. Finish seasoning with salt and white pepper.
- Once this is completed you may cool and refrigerate if you do not need it right away. When it is time to serve put sauce into a fry pan, bring to a boil, and add the noodles ensuring that you are stirring so that the noodles do not stick. Keep the noodles hot until you are ready to serve (below).
- Place pork cubes in plastic bag, non-metal bowl or seal-able container. Pour sweet chili sauce over the meat and toss to coat. Marinate for 2 hours or longer in refrigerator.
- Preheat barbecue on high; reduce temperature to medium. Thread pork onto pre-soaked skewers.
- Place skewers on grill; close barbecue cover and grill meat over medium heat for 10 minutes, turning to cook all sides. Serve over hot noodles and enjoy.