PORK SATAY SKEWERS WITH COCONUT RICE

PREP + COOK TIME 30 MINUTES SERVES 4

800g pork fillets, cut into 2cm pieces

300g baby buk choy, trimmed, halved

450g packaged microwave white long-grain rice

¼ cup (20g) toasted shredded coconut

1/3 cup loosely packed coriander leaves

1 lime, cut into wedges

2 green onions, sliced thinly

SATAY SAUCE

½ cup (75g) roasted peanuts, chopped coarsely

1 tablespoon light brown sugar

1 cup (250ml) coconut milk

1 teaspoon fish sauce

¼ cup (60ml) soy sauce

1 teaspoon chilli flakes

1 tablespoon peanut butter

1 Make satay sauce. Reserve 1 cup of the sauce.

2 Thread the pork onto 8 x 23cm metal skewers; coat with remaining satay sauce.

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

4 Meanwhile, boil, steam or microwave the buk choy until tender; drain.

5 Microwave rice according to directions on packet. Stir in coconut; season to taste.

6 Serve the skewers with buk choy and coconut rice. Top with coriander and green onion. Accompany with lime wedges and reserved satay sauce for dipping.

SATAY SAUCE

Stir ingredients in a medium bowl until combined.