Satay pork with crunchy apple salad

Satay pork with crunchy apple salad

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(21 ratings)

Prep: 10 mins Cook: 8 mins


Serves 4
This healthy meal is simple to prepare and packed with flavour

Nutrition and extra info

Nutrition: per serving

  • kcal310
  • fat12g
  • saturates3g
  • carbs15g
  • sugars15g
  • fibre2g
  • protein36g
  • salt1.08g


  • 3 tbsp crunchy peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 3 tbsp sweet chilli sauce
  • 4 lean pork steaks
  • juice 2 limes



    The same shape, but smaller than…

  • 1 tsp Thai fish sauce
  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 apples, cored and thinly sliced



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • small pack coriander, leaves roughly torn
  • ½ a small pack mint, leaves roughly torn



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments, questions and tips

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9th Apr, 2014
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
4th May, 2012
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.
8th Apr, 2012
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.
5th May, 2011
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
6th Apr, 2011
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 :)
20th Jul, 2010
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.
26th Jun, 2010
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).
24th Jun, 2010
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.
27th May, 2010
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.
24th Oct, 2009
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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