Pork satay

Pork satay

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 15 mins Plus marinating

Skill level

Easy

Servings

Serves 4

John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
452
protein
33g
carbs
19g
fat
27g
saturates
7g
fibre
2g
sugar
17g
salt
2g

Ingredients

  • 400g lean pork steaks, cut into strips
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil

For the sauce

  • 2 tbsp coconut cream
  • 1 tbsp red Thai curry paste
  • 1 tsp fish sauce
  • 1 tbsp palm sugar
  • 4 tbsp tamarind paste
  • 140g roasted peanuts, finely chopped
  • 100ml coconut milk

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
  2. In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
  3. Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.

Recipe from Good Food magazine, February 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips