6/1/07: Pork Saté with Crisp Noodle Cake

Source: The Asian Kitchen by Lilian Wu

Serves 4-6

Ingredients
1 lb lean pork
3 garlic cloves, finely chopped
1 tbsp Thai curry powder
1 tsp ground cumin
1 tsp sugar
1 tbsp fish sauce
6 tbsp oil
12 oz thin egg noodles
cilantro leaves, to garnish

For the Saté Sauce
2 tbsp oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 tsp hot chili powder
1 tsp Thai curry powder
1 cup coconut milk
1 tbsp fish sauce
2 tbsp sugar
juice of 1/2 lemon
1/2 cup plus 2 tbsp crunchy peanut butter

1. Cut the pork into thin 2-inch-long strips. Mix the garlic, curry powder, cumin, ginger and fish sauce in a bowl. Stir in about 2 tablespoons of the oil. Add the meat to the bowl, toss to coat and let marinate in a cool place for at least 2 hours. Meanwhile, cook the noodles in a large suacepan of boiling water until just tender. Drain thoroughly.
2. Make the saté sauce. Heat the oil in a saucepan and sauté the garlic and onion with the chili powder and curry powder for 2-3 minutes. Stir in the coconut milk, fish sauce, sugar, lemon juice and peanut butter. Mix well. Reduce the heat and cook, stirring frequently, for about 20 minutes or until the sauce thickens. Be careful not to let the sauce stick to the bottom of the pan or it will burn.
3. Heat about 1 tablespoon of the remaining oil in a frying pan. Spread the noodles evenly over the pan and fry for 4-5 minutes, until crisp and golden. Turn the noodle cake over carefully and cook the other side until crisp. Keep hot.
4. Drain the meat and thread it onto soaked, drained bamboo skewers. Cook under a hot broiler for 8-10 minutes, until cooked, turning occasionally and brushing with the remaining oil. Serve with wedges of noodle cake, accompanied by the saté sauce. Garnish with cilantro leaves.