Pork satay skewers with pickled vegetable salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
To stop bamboo skewers from burning, soak them in cold water for 30 minutes and drain before threading on the meat.
Ingredients
Pork fillet or tenderloin, raw
450 g, (buy 500g), fat trimmed, thinly sliced
Fresh lemongrass
1 piece(s), pale section only, finely chopped
Ground cumin
2 tsp
Ground coriander
1 tsp
Ground turmeric
1 tsp
Vegetable oil
1 tsp
Smooth or crunchy peanut butter
70 g, (1/4 cup)
Vegetable stock
1 cup(s), (250ml), salt-reduced
Carrot(s)
2 medium, thinly sliced into ribbons
Lebanese cucumber
2 medium, thinly sliced into ribbons
Red capsicum
1 medium, thinly sliced
White radish
4 individual, trimmed, thinly sliced
Lemon juice
1 tbs
Caster sugar
½ tsp
Fresh coriander
1 cup(s), leaves
Instructions
1
Combine the pork, lemongrass, cumin, coriander and turmeric in a medium bowl. Thread the pork evenly onto 12 bamboo skewers.
2
Heat the oil in a large non-stick frying pan over medium heat. Cook the pork, turning occasionally, for 6 minutes or until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
3
Add the peanut butter to the frying pan. Gradually stir in the stock until smooth. Bring to a simmer and cook for 1 minute or until the sauce thickens. Remove from the heat.
4
Combine the cucumber, carrot, capsicum and radish in a large bowl. Drizzle with lemon juice and sugar. Season with salt and freshly ground black pepper and gently toss to combine. Stand for 5 minutes.
5
Drain the cucumber mixture of any liquid. Toss through the coriander. Divide between 4 large serving plates. Top with pork skewers and drizzle with sauce to serve
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