Pork Satay

The Indonesians got it right when they invented satay! The great thing about satay is you can use any meat or fish, toss it on a skewer, smother it in yummy sauce and you’ve got yourself a great and easy dinner that is sure to impress friends.


  • 400 grams of pork tenderloin cut into cubes
  • 1 cucumber thinly sliced, longways
  • 4 radishes thinly sliced
  • 2 spring onion thinly sliced
  • 1/4 cup roasted peanuts smashed
  • 1 lime
  • 2 tablespoon sesame oil
  • salt and pepper to taste
  • 1 bag of arugala

Satay sauce

  • 1/4 cup sesame oil
  • 1 chilli
  • 2 cloves of garlic
  • 1 cup of peanuts
  • 1 teaspoon of cumin
  • 1/2 teaspoon turmeric
  • 1 tablespoon of fish sauce
  • 1/2 cup of coconut milk
  • 1/2 cup of water
  • 2 tablespoon of brown sugar
  • juice of 1 lemon
  • 2 tablespoons of soy sauce


Put all ingredients for satay sauce into a food processor. Blend until you get very finely chopped peanuts and it begins to thicken slightly. Pour half of the sauce over the pork cubes, cover with saran wrap, and place in the fridge for 1 hour.
If you are using wooden skewers place them in hot water to stop from burning when on the bbq.

Now that your meat is marinading you can start making your salad. Plate your arugula, radish, onion, peanuts and cucumber and squeeze your fresh lime over top. Set aside in the fridge for now. If you’d like to make a salad dressing I suggest: juice of 1 lime, 1 teaspoon of fish sauce, and 1 teaspoon of sugar mixed very well (until sugar dissolves). This is a beautiful and zesty dressing for your salad.

After the meat has marinaded for 1 hour and your bbq or grill pan is at medium heat, you can start to thread your meat onto the skewers. Pour as much sauce on the skewers as possible (whatever is left from marinading) Once that is finished brush the meat with oil and place on the grill. Cook for 6 minutes, turning occasionally until cooked through. You should have some nice charred bits as well.

Once the meat is cooked, you can plate up your salad and meat. With the other half of the remaining sauce, heat up for about 2 minutes on high heat continuously stirring or until it starts to bubble. Take off heat and pour all over the meat and enjoy. For a finishing touch sprinkle mint leaves over the salad and salt and pepper to taste.

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