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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!
Whether it's for a weekend barbecue, or a midweek meal, these satay pork skewers are the perfect option.
8 long bamboo skewers, soaked in water
1 small onion, diced
2 cloves garlic, minced
1 Tbsp brown sugar
3 Tbsp crunchy peanut butter
2 tsp sweet soy sauce
1 tsp dried chilli flakes
1 cup coconut milk
1 Tbsp dark soy sauce
Hot water
1 small bunch coriander
8 long bamboo skewers, soaked in water
1 small onion, diced
2 cloves garlic, minced
1 Tbsp brown sugar
3 Tbsp crunchy peanut butter
2 tsp sweet soy sauce
1 tsp dried chilli flakes
1 cup coconut milk
1 Tbsp dark soy sauce
Hot water
1 small bunch coriander
Separate the coriander leaves from the stalks, and finely dice the stalks, keeping the leaves for garnishing.
Heat a deep pan to medium heat and fry the onion and the garlic until soft.
Add the brown sugar and cook until caramelised, about 5 minutes.
Add the remaining ingredients, including the coriander stalks to the pan and stir until well combined. Cook on a low-medium heat for a further 10 minutes, and season with salt if desired. Take off the heat and set aside.
Take the diced New Zealand pork and thread three to four pieces onto each skewer. Heat some oil in a fry pan on high heat, and fry the pork skewers for 10 minutes, turning half way through. Alternatively, grill the pork skewers in a 180°C oven for 10 minutes or until cooked.
Drizzle the satay sauce over the skewers, and serve with rice and fresh coriander leaves.
Whether it's for a weekend barbecue, or a midweek meal, these satay pork skewers are the perfect option.
600g diced New Zealand pork
8 long bamboo skewers, soaked in water
1 small onion, diced
2 cloves garlic, minced
1 Tbsp brown sugar
3 Tbsp crunchy peanut butter
2 tsp sweet soy sauce
1 tsp dried chilli flakes
1 cup coconut milk
1 Tbsp dark soy sauce
Hot water
1 small bunch coriander
Separate the coriander leaves from the stalks, and finely dice the stalks, keeping the leaves for garnishing.
Heat a deep pan to medium heat and fry the onion and the garlic until soft.
Add the brown sugar and cook until caramelised, about 5 minutes.
Add the remaining ingredients, including the coriander stalks to the pan and stir until well combined. Cook on a low-medium heat for a further 10 minutes, and season with salt if desired. Take off the heat and set aside.
Take the diced New Zealand pork and thread three to four pieces onto each skewer. Heat some oil in a fry pan on high heat, and fry the pork skewers for 10 minutes, turning half way through. Alternatively, grill the pork skewers in a 180°C oven for 10 minutes or until cooked.
Drizzle the satay sauce over the skewers, and serve with rice and fresh coriander leaves.
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