Satay pork

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.

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