Satay pork

This homemade satay sauce is extremely versatile and comes together with only a handful of pantry ingredients that you may already have in the cupboard! Serve with chicken, beef or your other favourite protein: as Tom Forrest notes, "this sauce is good over pretty much anything".

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 600 g pork belly or pork belly rashers, thinly sliced
• 1 tbsp olive oil
• Salt and black pepper
• Cooked rice, thinly sliced tomato, to serve

For the satay sauce

• ½ cup crunchy peanut butter
• 1 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp brown sugar or honey
• 1 tbsp lime juice
• 1 tsp Keen’s curry powder
• 1 garlic clove, finely grated
• ½ tsp chilli flakes (optional)

Instructions

1. Preheat a barbecue or chargrill pan over medium-high heat. Rub the pork belly strips with the oil and a generous sprinkling of salt and pepper, then grill for 3-4 minutes per side, or until golden-brown and slightly crisp. Remove from the heat and transfer to a plate to rest.
2. While the meat rests, combine the ingredients for the satay sauce in a medium saucepan and heat over medium heat. Bring to a gentle simmer and cook for 3-4 minutes, adding a splash of water to get to your desired consistency.
3. Divide rice and pork between plates and drizzle with the warm satay sauce. Serve with sliced tomato on the side.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.