Everyday recipes
Pork satay
Serving size: Serves 4
Cuisine type: ThaiCooking time: Less than 30 minutes
Course: Entree,
Lunch
INGREDIENTS
1 tablespoon peanut oil
600g pork fillet, thinly sliced
1 red capsicum, chopped
1 head broccoli, cut into florets
¼ cup water
150g snow peas, halved
Bean sprouts, unsalted roasted peanuts and steamed rice to serve
Fresh coriander to garnish
Satay sauce
2 teaspoons peanut oil
1 small red onion, finely chopped
2 cloves garlic, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
1 cup chicken stock
2 tablespoons coconut milk powder
1/3 cup light crunchy peanut butter
2 tablespoons lime juice
1 tablespoon sweet chilli sauce
1 tablespoon light soy sauce
METHOD
1. Satay sauce. Heat oil in a medium pan. Add onion and garlic; cook, stirring, until soft. Add spices; cook, stirring, until fragrant. Stir in stock, milk powder, peanut butter, juice and sauces; bring to boil. Simmer, stirring occasionally, for about eight minutes or until slightly thickened.
2. Heat oil in a wok or large pan. Add pork in batches; stir-fry until browned all over and tender. Remove from wok.
3. Add capsicum, broccoli and water to wok; stir-fry until broccoli is just tender. Return pork to wok with snow peas and satay sauce; stir-fry until mixture boils.
4. Serve pork satay topped with bean sprouts and peanuts; garnish with fresh coriander. Serve with steamed rice garnished with fresh coriander.
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