Pork Satay Skewers with a Fresh Cucumber and Radish Salad

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Recently I managed to sneak in a little bit of time to make us something new in my kitchen.  I’m not sure that I should mention that its actually supposed to have been dinner for the past 3 nights and has only just been created….such is life with a baby in the house unfortunately.

I’m not going to proclaim this recipe as an original idea, however I will say that its a great one and actually a very simple one to be making when you’ve got too many things to do and not enough time on your hands.  For me the good news is the satay sauce was done in minutes and really the longest time I spent is in threading the skewers and cutting up the salad.  What’s not to love about that?  As for flavour, who can resist a salty peanut flavour with a bite of chilli and a touch of tart from fresh lime?  You’ll always have me at peanuts and if you combine the other ingredients for an aromatic Asian flavour then I’m yours.

I found this easy to follow recipe in Donna Hay’s The New Classics.

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Pork Satay Skewers with Cucumber and Radish Salad

Salad and Pork

  • 400g Pork Fillet, cut into 1cm think strips
  • peanut oil, for brushing
  • 1 continental cucumber, peeled, deseeded and sliced
  • 4 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 cup roasted peanuts roughly chopped
  • 2 tbl sp lime juice
  • 1 tbl olive oil
  • sea salt and cracked black pepper

Satay Sauce

  • 1/4 cup peanut oil
  • 2 small birds eye chillis
  • 2 cloves of garlic, crushed
  • 1 cup roasted peanuts
  • 1/2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 2 tbl sp kecap manis
  • 1 tbl sp fish sauce
  • 1/2 cup coconut milk
  • 1/2 cup boiling water

To make the satay sauce combine all of the ingredients in a blender or food processor and blend until a thick sauce.  Set aside half of the sauce for serving and use the remainder to marinate the pork.6

Coat the meat well (I use a freezer bag and massage the meat in the marinade) and place in the fridge to marinate for at least 1 hour.

To cook, heat your BBQ to a medium heat.  Thread the pork onto skewers, brush the meat with oil and cook in batches until cooked through.  Place the reserved sauce in a small saucepan and heat through for serving.

To make the salad combine the cucumber, radish, spring onion together and dress with the lime juice, olive oil and seasoning.  Serve with the crushed peanuts and extra satay sauce whilst the pork is warm.

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This makes enough to serve approximately 4 people.

Shared With Love,

Leah xx

 

 

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