Satay pork with crunchy apple salad

Satay pork with crunchy apple salad

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(18 ratings)

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Cooking time

Prep: 10 mins Cook: 8 mins

Skill level

Easy

Servings

Serves 4

This healthy meal is simple to prepare and packed with flavour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
310
protein
36g
carbs
15g
fat
12g
saturates
3g
fibre
2g
sugar
15g
salt
1.08g

Ingredients

  • 3 tbsp crunchy peanut butter
  • 3 tbsp sweet chilli sauce
  • 4 lean pork steaks
  • juice 2 limes
  • 1 tsp Thai fish sauce
  • pinch of sugar
  • 2 apples, cored and thinly sliced
  • small pack coriander, leaves roughly torn
  • ½ a small pack mint, leaves roughly torn

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Method

  1. Heat grill to high. Mix the peanut butter and sweet chilli sauce together, then season with pepper (the peanut butter is salty enough). Arrange the pork on a baking tray, brush the tops with half the nutty mixture, then grill for 3 mins. Carefully turn the pork steaks over, brush with the remaining mixture, then grill for 3-4 mins more until just cooked through.
  2. Meanwhile, make the salad by mixing the lime juice, fish sauce and sugar in a bowl. Stir in the apple slices so they are well coated in the dressing, then toss with the coriander and mint. Serve the crunchy apple salad alongside the pork steaks, with jasmine rice on the side.

Recipe from Good Food magazine, May 2009

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Comments

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chilli-chicken's picture

Tasty but had the same problem with the annoying topping sliding off - I ended up placing 'naked' pork on the plate and spooning it on top. Wasn't too keen on the topping. If I ever did it again, I would cook it in the oven and go with my instincts that it wouldn't ever really work under a grill

mriancook's picture
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Really tasty but as others have said, the satay mixture sticks to the grill pan & not the pork - so the second time we made it, we cubed the pork & threaded it onto skewers placed over a deep baking tin to grill, which worked much better. The apple salad is really good.

laurakate23's picture
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I found this recipe in the May 2012 issue of Good Food magazine, and wish I'd searched on here before making it! I had exactly the same problem as most people who have rated this - the topping cooked way quicker than the meat, burnt and slid off the top. And I had the grill on low! I wanted to try the sauce, so I ended up mixing more up and heating it on the hob to then pour over the cooked pork. Next time, I'll be baking the whole thing in the oven as someone else suggests. Flavour combinations are yummy and it's a simple but effective way of adding flavour to pork. The salad is tasty too - very refreshing.

phwiiii's picture
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This was very tasty but i did find that the topping burnt before the meat was cooked. I'll try a lower heat for longer next time. Nice refreshing salad.

dysphoria's picture
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really yummy!

Although used smooth peanut butter, with the same amount chilli sauce added a dash of fish sauce and tamari sauce [gluten free soy sauce] with some black pepper. this created a thick sticky marinade, which i smothered the chops in, cooked both sides quickly under a hot grill. Perfect! Moist and nommy!

I also used glass noodles and a hot salad of parsnip, carrot, red onion and yellow pepper, fried with sesame oil, adding balsamic vinegar and piri piri spice for a bit of lip tingling goodness :)

jweg1210's picture
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Just OK - better than plain grilled chops, but no great taste sensation as the peanut butter overpowered the chilli sauce. Had courgette and mushroom to use up, so adapted and put the dressing on them rather than doing the salad, which worked well, and may suit people who find thai fish sauce a bit difficult to love - it mellows a bit when served warm.
My steaks were too thin to stuff, so grilled first then just put topping on for last two minutes.

katypic's picture
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I followed the advice and slit the pork and put the satay mix in the middle. Very quick and easy mid week meal. Lovely and refreshing with the apple salad (although i was very sparing with the fish sauce).

helenew's picture
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Iam afraid I wont be making this one again. I found the same problem with the topping, I oven baked it but the topping turned all crispy and found the dish rather dry.

If I was to do it again I'd probably grill one side of the pork and then cook the other side with the topping. To try and avoid drying the dish out.

Iam wondering if I did something wrong with the Apple salad as iam afraid i took one bite and couldn't eat any more. But maybe thats just my personal taste.

coturner's picture
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My 11 year old daughter cooked this last night, it was lovely, the coating did stick to the pan but we just put it back on at the end, we had no fish sauce so used a little sherry instead for the apples.

sarahjbayley's picture
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love this recipe.Have cooked it a few times.I cooked the pork under a low grill and very gently turned so as not to lose the topping.It does go quite dark sometimes but still tastes fine.Apple salad a huge hit.Great with jasmine rice.

marysparrow's picture
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I made this and had the same problem with the topping - it cooked really fast and fell off when the pork was still cookin then had to scrape off the grill tray - not very kitchen goddess!!. This has sort of put me off making this again but will possibly try the advise of stuffing the topping into the meat or baking it in the oven.

bell_kf's picture
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i left out the fish sauce due to my husband hating fish and it tasted great - fantastic recipe and have used the apple salad with other dishes as it makes a great side dish and very refreshing!

cat123's picture
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The pork was very tasty: I had no problems getting the coating to stay on the chop, as other people have, but I did find that it had burnt a little in places by the time the meat was cooked through. As the weather was too cold for salad I served the pork with vegetables and noodles instead, and I'll come back and try the apple salad another day.

icharlottei's picture
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Instead of grilling and losing the mixture, I bakes the pork in the oven for 20-25 mins with the mixture on the top. Perfect.

icharlottei's picture
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Instead of grilling and losing the mixture, I bakes the pork in the oven for 20-25 mins with the mixture on the top. Perfect.

yummymummy73's picture

Delicious flavours combined for a wonderful meal! Did find that the topping stuck to the grill tray though.

angelalynn's picture
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I tried this recipe and adapted it,.. try slitting the chicken breast or pork horizontally and stuff the mix in the middle,.. even my fickle children loved it!

lauramurray's picture
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I found the same - the pork was tasty but the topping cooked quicker than the pork and fell off when I turned it over so had to scrape it off the bottom of the grill pan.

mikety's picture
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Tasty way to cook pork, although I found that the satay mix fell off when you turned the pork over no matter how careful you were!

Kids enjoyed it, and will probably make again. Good for a midweek meal.

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