Satay pork with crunchy apple salad

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1. Video tutorial: Knife skills

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.

Satay chicken

Mix peanut butter with soy sauce, then use to marinate chicken strips for the easiest-ever satay.

PER SERVING

310 kcalories, protein 36g, carbohydrate 15g, fat 12 g, saturated fat 3g, fibre 2g, salt 1.08 g

Latest comments and suggestions

• 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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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, salt 1.08 g

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