There's no need to have a party to enjoy a recipe like this. Truth be told, I make this sometimes for dinner among other finger foods or even serve them as a first course at dinner parties. I simply arrange them in the middle of the table, give everyone a side plate and let people dive in, fondue style if you will, for a fun, lighthearted and interactive dinner. It's fun, tasty and a great way to get people gathered around for something tasty... Even if it's just my husband and I, we will sometimes share something like this recipe (which I halve for only two of us) with a glass of wine and some other nibbles on a movie night or over some good conversation. I find that the party is in the presentation and the fun dipping action - not so much in the number of people in attendance.
Alternatively, I might serve this with a side of rice or pilaf, or maybe with a spicy Indian-inspired potato dish and some veg. I would simply plate it and offer guests the sauce on the side or maybe dollop a bit on top of the meat. However you choose to eat this dish, it's incredibly delicious! If you're not passing trays at a party, you could even opt to cook the meat on wooden skewers for easier dipping. Just be sure to soak the skewers first to prevent them burning and filling the kitchen with smoke.
Makes about 40 - 50 dippers, depending on how they're cut...
1kg pork fillet meat, fat removed (can be multiple pieces of fillet meat)
3 tablespoons curry powder
3 tablespoons regular olive oil, more if needed
2 tablespoons toasted sesame oil
125g roasted, unsalted peanuts
1 1/2 teaspoons caster sugar
Generous pinch of salt (preferably sea salt flakes)
160ml coconut cream
2 tablespoons curry powder
2 tablespoons regular olive oil
1 tablespoon sweet chili sauce
1. Cut the pork fillet into smallish fingers, removing any fat as you go. As you cut them, chuck them into a glass mixing bowl. (The bowl doesn't need to be glass - it can be anything as long as it's not metallic.)
2. Add 1 tablespoon curry powder, 2 tablespoons regular olive oil and 2 teaspoons toasted sesame oil to the bowl and mix well until all of the meat is coated. If the mixture seems too dry, add a bit more regular olive oil. Cover the bowl with clingfilm and chill, covered while it marinates for 1 to 2 hours.
3. While the pork is marinating, you can get on with the sauce. Add the peanuts, salt and sugar to the bowl of a food processor and process until the nuts are finely chopped.
4. Add the coconut cream, 2 tablespoons curry powder, 2 tablespoons regular olive oil and 1 tablespoon of sweet chili sauce and whiz until a smooth pasty texture. Turn the sauce out into a serving bowl, cover with cling film and set aside.
5. When the pork is finished marinating, heat the grill to medium and arrange the pieces on a baking sheet. You may need to cook the pork in batches. Grill for about 5 minutes and turn. Continue to grill until cooked through - depending on the size of the pieces, it should only take another minute or two.
6. When the pork is fully cooked, arrange on a plate next to the sauce with cocktail sticks for dipping. Serve hot or warm if possible, though it will taste nice even after it cools.