Satay Pork Belly/Jowl

My favourite type of satay is pork satay, which is less available than the other types (chicken, beef, lamb). So, I make it at home so that I can enjoy it to my heart's content.






Ingredients:
(For satay) 
- 600g of pork belly or pork jowl 
- 2 sticks of lemon grass
- 4 shallots
- a few slices of ginger
- 4 cloves of garlic
- 1 tablespoon of tumeric
- 1 tablespoon of dark soya sauce
- 2 tablespoons of sugar
- 1 teaspoon of salt
(For peanut sauce) 
- 8 dried chili, rehydrated
- 1 thumb-size galangal, sliced 
- 4 shallots 
- 2 lemon grass 
- 1 cup of crushed peanut 
- 1 tablespoon of tamarind, make into juice using 1 cup of water 
- 2 tablespoons of sugar
- 1 teaspoon of salt 

Procedures:
1) Blend lemon grass, shallots, ginger and garlic. Add tumeric, dark soya sauce, salt, sugar and mix well. Marinate the pork belly/pork jowl overnight with the mixture.
2) Skew the pork on satay sticks. Lay them on a baking tray. Spray them with vegetable oil. Bake it at 200 degree celsius for 20 minutes. Flip over halfway. 
3) Blend dried chili, galangal, shallots and lemon grass.
4) Fry the blend (3) with vegetable oil until fragrant. Add crush peanut and tamarind juice, sugar and salt. Let it simmer until it reached the desired consistency. 

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