Satay pork with crunchy apple salad

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• Mike

  13 May 2009

  Mike rated and commented on this recipe

  

  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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• Laura

  13 May 2009

  Laura rated and commented on this recipe

  

  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.

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• Angela Peckham

  13 May 2009

  Angela Peckham rated and commented on this recipe

  

  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!

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• Kerra

  18 May 2009

  Kerra commented on this recipe

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

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• ICharlotteI

  21 May 2009

  ICharlotteI rated and commented on this recipe

  

  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.

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• ICharlotteI

  21 May 2009

  ICharlotteI commented on this recipe

  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.

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• Cat

  27 May 2009

  Cat rated and commented on this recipe

  

  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.

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• karen's

  17 June 2009

  karen's rated and commented on this recipe

  

  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!

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• Marybird

  22 June 2009

  Marybird rated and commented on this recipe

  

  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.

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• sarah b

  24 October 2009

  sarah b rated and commented on this recipe

  

  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.

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• Ciaobella13

  27 January 2010

  Ciaobella13 rated this recipe

  

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• CF

  23 April 2010

  CF rated this recipe

  

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• Co

  27 May 2010

  Co rated and commented on this recipe

  

  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.

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• Helen Wearmouth

  24 June 2010

  Helen Wearmouth rated and commented on this recipe

  

  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.

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• kat

  26 June 2010

  kat rated and commented on this recipe

  

  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).

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• Four Candles

  20 July 2010

  Four Candles rated and commented on this recipe

  

  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.

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• dysphoria

  06 April 2011

  dysphoria rated and commented on this recipe

  

  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 :)

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• phwiiii

  05 May 2011

  phwiiii rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/10390/

http://www.bbcgoodfood.com/recipes/10390/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 8 mins

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

PER SERVING

310 kcalories, protein 36g, carbohydrate 15g, fat 12 g, saturated fat 3g, fibre 2g, sugar 15g, salt 1,08 g

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