Chilli Pork Fingers With Penang Sauce
INGREDIENTS
2 tblsp soy sauce (try sweet kecap manis here)
2 tblsp fish sauce
2 tblsp grated palm sugar or brown sugar
8 pork fingers
salt to taste
Panaeng Sauce
1 1/2 cups coconut cream1/2 tblsp panaeng curry paste (see separate recipe)
2 tsp palm sugar or brown sugar
2 tblsp shredded basil or mint (optional)
These Chilli Pork Fingers can also be cooked on the barbecue
METHOD
1. Mix together the sweet soy, oyster and fish sauce with the palm or brown sugar.
2. Add the pork fingers and toss well to coat. Cover refrigerate and allow to marinate overnight.
3. Place on a roasting rack and roast at 170°C for 1-1/1/4 hours until well cooked and golden. Alternatively barbeque over a moderate heat until well cooked. Slow cooking will ensure a golden colour while keeping the meat juicy and tender.
4. Serve the pork with the Panaeng Curry Sauce
Paenang Curry Sauce
1. Heat the coconut cream in a wok or frying pan and simmer quickly, stirring frequently until the oil rises to the top 10-12 minutes.
2. Add the panaeng curry paste and cook in the oil and reduced coconut mixture for 1-2 minutes until fragrant. At this point the sauce will separate. This is okay. Stir in the remaining ? cups of coconut cream and season with the palm or brown sugar and salt. The sauce will come back together. If wished add shredded basil or mint.
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