zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Lime and chilli pork satay

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Lime and chilli pork satay

    Delicious Thai flavours. Served with dipping sauce.

    • Preparation time: 10 minutes plus 15 minutes marinating
    • Cooking time: 20 minutes

    Serves: 4

    Ingredients

    • 2 tbsp Cooks' Ingredients Dark Soy Sauce
    • 300g (approx) essential Waitrose British Pork Fillet, cut into 5cm strips
    • ½ tsp dried crushed chillies
    • Juice of 1 essential Waitrose Lime
    • 2 tbsp light brown muscovado sugar
    • 5 tbsp essential Waitrose Crunchy Peanut Butter
    • 1 tsp Thai Taste Shrimp Paste
    • 160 ml can essential Waitrose Coconut Cream

    Method

    1. Place the pork strips in a shallow dish. Mix together the chillies, and half each of the lime juice, sugar and soy sauce. Pour over the pork, cover and marinate for 15 minutes. At the same time, soak 8 wooden skewers in water for 15 minutes.
    2. Meanwhile, make the peanut sauce: place the peanut butter in a small pan with 50ml water and stir over a low heat until mixed. Off the heat add the remaining lime juice, sugar, soy sauce, plus the shrimp paste and coconut cream, stirring to make a thick sauce. Return to the heat and simmer gently.
    3. Preheat the grill. Divide the pork between the 8 skewers. Grill for approximately 5 minutes each side and serve on a bed of shredded cucumber and Cooks’ Ingredients Egg Noodles, with the peanut sauce and a wedge of lime.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This sauce can be made ahead and stored in the
    fridge in a screw top jar for up to 3 days. Thin the sauce with extra coconut milk if needed.

    Drinks recommendation

    This dish needs something with a refreshing crispness, but also with texture and
    sweet fruit to balance the spice: The Real Rosé Company Cinsaut/Syrah, Vin de Pays d’Oc, France

    Comments

    Average user rating

    4 stars

    Glossary