PORK SATAY SKEW­ERS WITH CO­CONUT RICE

SERVES 4 PREP 20 MINS COOK 10 MINS COST $$$$$

Woman’s Day (Australia) - - Food To Love -

800g pork fil­lets, 2cm pieces 300g baby buk choy, trimmed, halved 450g packet mi­crowave white long-grain rice ¼ cup toasted shred­ded co­conut 2 green onions, thinly sliced

1/ cup co­rian­der 3 leaves 1 lime, cut into wedges

SATAY SAUCE

½ cup chopped roasted peanuts

1 tbsp light brown sugar

1 cup co­conut milk

1 tsp fish sauce

¼ cup soy sauce

1 tsp chilli flakes

1 tbsp peanut but­ter

1 Thread pork onto 8 x 23cm metal skew­ers. Set aside in a shal­low dish.

2 SATAY SAUCE Stir all in­gre­di­ents in a medium bowl un­til com­bined. Pour 1 cup over skew­ers, turn­ing to coat.

3 Cook skew­ers on a heated oiled grill plate (or grill or bar­be­cue) over medium-high heat 10 mins un­til pork is cooked through.

4 Mean­while, boil, steam or mi­crowave buk choy un­til ten­der. Drain.

5 Mi­crowave rice ac­cord­ing to packet di­rec­tions. Stir in co­conut and onion. Sea­son to taste.

6 Serve skew­ers with buk choy and co­conut rice. Top with co­rian­der and ac­com­pany with re­served satay sauce for dip­ping and lime wedges.

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