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Photo of Pork satay skewers with pickled vegetable salad by WW

Pork satay skewers with pickled vegetable salad

Total Time
30 min
20 min
10 min
To stop bamboo skewers from burning, soak them in cold water for 30 minutes and drain before threading on the meat.


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


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


  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


SERVING SUGGESTION: ½ cup (85g) steamed basmati rice.