Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1229kj
293kcal
Easy Indonesian Pork Satay Skewers
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A delicious pork satay skewer recipe using pork medallion cubes and a peanut dressing.
Prep time: 25 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
4
pork loin medallions, or loin steaks, fat removed and cut into 1.5cm cubes
For the satay
1 tablespoon
curry powder
2 teaspoons
oil
1 tablespoon
reduced salt soy sauce
Juice of ½ lime
1
garlic clove, peeled and crushed or 1 teaspoon garlic purée
For the salad
1 x 300g
pack chilled rice noodles
2
carrots, peeled and thinly sliced
½
cucumber, thinly sliced lengthways
4
tablespoons freshly chopped coriander
For the peanut dressing
2
tablespoons reduced sugar crunchy peanut butter
Juice 1 large lime
2
tablespoons reduced salt soy sauce
2
tablespoons rice wine vinegar
2
tablespoons cold water
To serve
Lime wedges
Method
Step 1
Soak 4-6 wooden skewers in cold water for 15 minutes and set aside. Place the pork in a bowl with the curry powder, oil, soy, lime juice and garlic, stir well to coat. Cover and set aside.
Step 2
For the salad; place the rice noodles in a large bowl and cover with boiling water. Leave to stand for 2 minutes, then refresh under cold water and leave to drain.
Step 3
Place all the remaining salad ingredients in a large bowl and add the rice noodles. In a small bowl, mix together the dressing ingredients until well combined, pour over the salad (reserving a little) and toss well to coat in the dressing. Preheat the grill or griddle pan over moderate heat until hot.
Step 4
Thread the pork onto the skewers and grill or griddle for 10 minutes turning once or until the meat juices run clear.
Step 5
Serve immediately with the salad, drizzled with a little of the remaining dressing and a squeeze of lime.
Tips and Serving Suggestions
To speed things up use metal skewers instead as no soaking time is required.
Each serving provides
Based on medallions
15%
Fat
9.9g
14%
Saturates
1.9g
10%
Sugars
4.7g
5%
Salt
0.62g
10%
% of an adult's Reference intake
Typical energy values per 100g:
440kJ,
105kcal,
3.6g fat,
0.7g saturates
Each serving provides:
27.7g Protein,
20.8g Carbohydrate,
4.7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Soak 4-6 wooden skewers in cold water for 15 minutes and set aside. Place the pork in a bowl with the curry powder, oil, soy, lime juice and garlic, stir well to coat. Cover and set aside.
Step 2
For the salad; place the rice noodles in a large bowl and cover with boiling water. Leave to stand for 2 minutes, then refresh under cold water and leave to drain.
Step 3
Place all the remaining salad ingredients in a large bowl and add the rice noodles. In a small bowl, mix together the dressing ingredients until well combined, pour over the salad (reserving a little) and toss well to coat in the dressing. Preheat the grill or griddle pan over moderate heat until hot.
Step 4
Thread the pork onto the skewers and grill or griddle for 10 minutes turning once or until the meat juices run clear.
Step 5
Serve immediately with the salad, drizzled with a little of the remaining dressing and a squeeze of lime.
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