Sizzling Satay with Pork

 

This sizzling satay dish is a warm and vibrant dish guaranteed to tantalise your taste buds and transport you to the streets of South East Asia. When I first came across this recipe, it immediately caught my attention; the golden satay drizzled over the pork, against the vibrant lime wedge. I thought to myself... this has to be one of my recipe mix ups, lets give it a try! Much to my younger brothers approval, the peanut butter obsessed tinker, it was tried and tested in the family home hub... The kitchen.

 Also... let's be frank. When was the last time you had pork? And no, i'm not talking about your morning bacon. Exactly. Time to jazz things up and use some maybe not so traditional meat; substitute pork for venison if you're feeling adventurous or for the not so adventurous, trusted chicken. 

So whats inside the dish? Let's see the ingredients...

(serves 4)

600g Pork Fillet 

1 tbsp Sweet Chilli or Honey 

2 tbsp Soy Sauce (or Tamari if you're Gluten Free)

1 1/2 tbsp Curry Powder

3 tbsp Peanut Butter 

1 tbsp Sesame Seed Oil (any other oil alternative if you do not have)

1/2 x 400ml tin of Coconut Milk

1 Chicken Stock Cube (made up to 400ml)

2 tsp Plain Flour (mixed to a thin paste)

To make it that little bit more authentic (a bit more of a punch) add the following spices:

 1tsp Tandoori Masala Spice 

1 tsp Cumin

1 tsp Coriander 

Sprinkle of Hot Chilli Flakes

 Marinade for Pork (Keep marinating in fridge for at least 2 hours- max 24 hours)

1 tbsp Tandoori Masala Spice

1/2 Lime Juiced

1 1/2 tbsp garlic paste 

Chopped Parsley

Serve with:

Tender stem broccoli or Curly Kale- whatever you fancy!

200g Rice

Lime Wedge for garnish 

Chopped Parsley for garnish 

Prawn Crackers

 

Method:

1. Marinade the pork by firstly slicing pork into 1cm slice, and place into a large bowl. Add 1 tbsp of soy sauce, the garlic paste, chopped parsley, honey or sweet chilli and the lime juice. Add the tandoori masala spice for an extra punch. Cover bowl with cling film and leave to marinate in the fridge for at least 2 hours- but the longer the better!

2. Meanwhile, add the peanut butter, curry powder, the additional spices if preferred and 1 tbsp of oil to the pan. Keep this on a low heat to bring maximum flavour out of the spices. Add a splash of the coconut milk to thin and cook for 1 minute.

3. Slowly add the remaining coconut milk and soy, followed by the 400ml of stock. Simmer this on a low for 12 minutes, add flour paste after 10 minutes. If you find the sauce is not sweet enough for you, add some honey or sweet chilli to taste.

4. Heat some oil in a pan until hot and fry the pork for roughly 3 minutes each side, or until cooked. 

5. Cook your rice and steam the kale.

6. Serve pork alongside the rice and the kale/ broccoli at the side. Drizzle the satay sauce over the top of the pork without drowning the plate. You can always go back for more, but the sauce is nice and rich. Bon apetit!