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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Move over dry, overcooked chicken kebabs. Say hello to juicy, flavourful satay pork skewers on the barbie this summer.
1 tsp each ground cumin, chilli powder, garlic powder and ground nutmeg
2 red shallots, finely chopped
2 garlic cloves, crushed
80ml (1/3 cup) peanut oil
Steamed rice, coriander leaves and lime wedges, to serve
Ginger Glaze
2 Tbsp each kecap manis (or 1 tbsp brown sugar and 1 tbsp soy sauce)
2 Tbsp fish sauce
1 Tbsp brown sugar
2 tsp finely grated ginger
Juice and zest of 1 lime, plus extra to serve
Peanut Suace
1 tsp ground cumin
1 tsp ground turmeric
2½ Tbsp peanut butter
125ml (½ cup) coconut cream
1 tsp each ground cumin, chilli powder, garlic powder and ground nutmeg
2 red shallots, finely chopped
2 garlic cloves, crushed
80ml (1/3 cup) peanut oil
Steamed rice, coriander leaves and lime wedges, to serve
Ginger Glaze
2 Tbsp each kecap manis (or 1 tbsp brown sugar and 1 tbsp soy sauce)
2 Tbsp fish sauce
1 Tbsp brown sugar
2 tsp finely grated ginger
Juice and zest of 1 lime, plus extra to serve
Peanut Suace
1 tsp ground cumin
1 tsp ground turmeric
2½ Tbsp peanut butter
125ml (½ cup) coconut cream
Place spices, shallots, garlic and peanut oil in a large bowl, stirring to combine. Add NZ pork, season to taste and toss to coat. Stand until required.
For ginger glaze, place all ingredients in a small saucepan and simmer over low-medium heat, stirring occasionally, until reduced by half (8 minutes).
For peanut sauce, combine cumin, turmeric and peanut butter in a small saucepan over low heat, stirring until fragrant (1 minute). Add coconut cream and cook, stirring occasionally, until slightly thickened (10 minutes).
Keep warm until ready to serve.
Preheat a lightly greased barbecue or char-grill pan to medium-high. Thread each piece of NZ pork onto a metal skewer.
Grill skewers, basting with glaze regularly and turning frequently, until cooked and charred (5-10 minutes or until cooked through).
Rest for 5 minutes, then serve scattered with coriander leaves, peanut sauce, steamed rice and lime wedges.
Move over dry, overcooked chicken kebabs. Say hello to juicy, flavourful satay pork skewers on the barbie this summer.
700g rindless NZ pork steak (sirloin, leg or rump steak), cut lengthways 1cm thick
1 tsp each ground cumin, chilli powder, garlic powder and ground nutmeg
2 red shallots, finely chopped
2 garlic cloves, crushed
80ml (1/3 cup) peanut oil
Steamed rice, coriander leaves and lime wedges, to serve
Ginger Glaze
2 Tbsp each kecap manis (or 1 tbsp brown sugar and 1 tbsp soy sauce)
2 Tbsp fish sauce
1 Tbsp brown sugar
2 tsp finely grated ginger
Juice and zest of 1 lime, plus extra to serve
Peanut Suace
1 tsp ground cumin
1 tsp ground turmeric
2½ Tbsp peanut butter
125ml (½ cup) coconut cream
Place spices, shallots, garlic and peanut oil in a large bowl, stirring to combine. Add NZ pork, season to taste and toss to coat. Stand until required.
For ginger glaze, place all ingredients in a small saucepan and simmer over low-medium heat, stirring occasionally, until reduced by half (8 minutes).
For peanut sauce, combine cumin, turmeric and peanut butter in a small saucepan over low heat, stirring until fragrant (1 minute). Add coconut cream and cook, stirring occasionally, until slightly thickened (10 minutes).
Keep warm until ready to serve.
Preheat a lightly greased barbecue or char-grill pan to medium-high. Thread each piece of NZ pork onto a metal skewer.
Grill skewers, basting with glaze regularly and turning frequently, until cooked and charred (5-10 minutes or until cooked through).
Rest for 5 minutes, then serve scattered with coriander leaves, peanut sauce, steamed rice and lime wedges.
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