A bed of fluffy jasmine rice topped with juicy pork skewers, drizzled with homemade silky satay sauce, sided with fresh slaw, and sprinkled with spring onion. What a night!
Satay Pork Skewers
Satay Pork Skewers
with spring onion & fresh ginger
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Asian Sauce
- Cabbage
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Peanut Butter
- Pork Rump
- Pumpkin Chunks
- Skewers
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SOAKING STATION
Place the Skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SAUCY SATAY
Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated ginger and the grated garlic for 1 minute, until fragrant, shifting constantly. Whisk in the Asian sauce, the peanut butter and 50ml of warm water. Reduce the heat and simmer for 2-3 minutes until thickened and saucy. Season to taste. Just before serving, add a splash of warm water if it’s too thick.
SKEWERED
Thread the Pork chunks onto each skewer, making sure they are secure. Coat in oil and some seasoning. Place a pan over a medium-high heat. When hot, fry the Skewers for 2-3 minutes per side until browned and cooked through. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes.
FLASH FRY
Return the pan to a medium heat with a drizzle of oil. Add ½ the sliced Cabbage and fry for 1-2 minutes, until slightly softened, shifting occasionally. Add the cooked rice and toss until fully combined. Season to taste.
ALMOST THERE...
In a salad bowl, toss the remaining sliced Cabbage with some olive oil and seasoning.
SATAY SUPPER
Make a bed of rice. Top with the Pork Skewers and the roasted pumpkin, and drizzle over the satay sauce. Serve the slaw on the side and sprinkle over the sliced spring onion. Well done, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SOAKING STATION
Place the Skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SAUCY SATAY
Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated ginger and the grated garlic for 1 minute, until fragrant, shifting constantly. Whisk in the Asian sauce, the peanut butter and 100ml of warm water. Reduce the heat and simmer for 3-4 minutes until thickened and saucy. Season to taste. Just before serving, add a splash of warm water if it’s too thick.
SKEWERED
Thread the Pork chunks onto each skewer, making sure they are secure. Coat in oil and some seasoning. Place a pan over a medium-high heat. When hot, fry the Skewers for 2-3 minutes per side until browned and cooked through. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes.
FLASH FRY
Return the pan to a medium heat with a drizzle of oil. Add ½ the sliced Cabbage and fry for 1-2 minutes, until slightly softened, shifting occasionally. Add the cooked rice and toss until fully combined. Season to taste.
ALMOST THERE...
In a salad bowl, toss the remaining sliced Cabbage with some olive oil and seasoning.
SATAY SUPPER
Make a bed of rice. Top with the Pork Skewers and the roasted pumpkin, and drizzle over the satay sauce. Serve the slaw on the side and sprinkle over the sliced spring onion. Well done, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SOAKING STATION
Place the Skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SAUCY SATAY
Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated ginger and the grated garlic for 1 minute, until fragrant, shifting constantly. Whisk in the Asian sauce, the peanut butter and 150ml of warm water. Reduce the heat and simmer for 4-5 minutes until thickened and saucy. Season to taste. Just before serving, add a splash of warm water if it’s too thick.
SKEWERED
Thread the Pork chunks onto each skewer, making sure they are secure. Coat in oil and some seasoning. Place a pan over a medium-high heat. When hot, fry the Skewers for 2-3 minutes per side until browned and cooked through. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes.
FLASH FRY
Return the pan to a medium heat with a drizzle of oil. Add ½ the sliced Cabbage and fry for 1-2 minutes, until slightly softened, shifting occasionally. Add the cooked rice and toss until fully combined. Season to taste.
ALMOST THERE...
In a salad bowl, toss the remaining sliced Cabbage with some olive oil and seasoning.
SATAY SUPPER
Make a bed of rice. Top with the Pork Skewers and the roasted pumpkin, and drizzle over the satay sauce. Serve the slaw on the side and sprinkle over the sliced spring onion. Well done, Chef!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SOAKING STATION
Place the Skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SAUCY SATAY
Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated ginger and the grated garlic for 1 minute, until fragrant, shifting constantly. Whisk in the Asian sauce, the peanut butter and 200ml of warm water. Reduce the heat and simmer for 4-5 minutes until thickened and saucy. Season to taste. Just before serving, add a splash of warm water if it’s too thick.
SKEWERED
Thread the Pork chunks onto each skewer, making sure they are secure. Coat in oil and some seasoning. Place a pan over a medium-high heat. When hot, fry the Skewers for 2-3 minutes per side until browned and cooked through. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes.
FLASH FRY
Return the pan to a medium heat with a drizzle of oil. Add ½ the sliced Cabbage and fry for 1-2 minutes, until slightly softened, shifting occasionally. Add the cooked rice and toss until fully combined. Season to taste.
ALMOST THERE...
In a salad bowl, toss the remaining sliced Cabbage with some olive oil and seasoning.
SATAY SUPPER
Make a bed of rice. Top with the Pork Skewers and the roasted pumpkin, and drizzle over the satay sauce. Serve the slaw on the side and sprinkle over the sliced spring onion. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Satay Pork Skewers?
The preparation time for Satay Pork Skewers with spring onion & fresh ginger is between 25 and 40 minutes.
What is the total time required to make Satay Pork Skewers with spring onion & fresh ginger?
The total time required to make Satay Pork Skewers with spring onion & fresh ginger is between 45 and 60 minutes.
How many servings does Satay Pork Skewers provide?
4 servings
What are the main ingredients in Satay Pork Skewers?
Asian Sauce, Cabbage, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Peanut Butter, Pork Rump, Pumpkin Chunks, Skewers, Spring Onion, Spring Onions
What is the nutritional information of Satay Pork Skewers?
Calories: 1045, Carbs: 11 grams, Fat: grams, Protein: 46.8 grams, Sugar: 24.7 grams, Salt: 1497 grams
How do I prepare Satay Pork Skewers?
SAUCY SATAY: Place a small pot over a medium heat with a drizzle of oil. When hot, fry the grated ginger and the grated garlic for 1 minute, until fragrant, shifting constantly. Whisk in the Asian sauce, the peanut butter and 100ml of warm water. Reduce the heat and simmer for 3-4 minutes until thickened and saucy. Season to taste. Just before serving, add a splash of warm water if it’s too thick. SKEWERED: Thread the pork chunks onto each skewer, making sure they are secure. Coat in oil and some seasoning. Place a pan over a medium-high heat. When hot, fry the skewers for 2-3 minutes per side until browned and cooked through. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes. SOAKING STATION: Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. FLASH FRY: Return the pan to a medium heat with a drizzle of oil. Add ½ the sliced cabbage and fry for 1-2 minutes, until slightly softened, shifting occasionally. Add the cooked rice and toss until fully combined. Season to taste. ALMOST THERE...: In a salad bowl, toss the remaining sliced cabbage with some olive oil and seasoning. SATAY SUPPER: Make a bed of rice. Top with the pork skewers and the roasted pumpkin, and drizzle over the satay sauce. Serve the slaw on the side and sprinkle over the sliced spring onion. Well done, Chef! GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
What should be prepared from my kitchen to make Satay Pork Skewers?
Asian Sauce, Cabbage, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Peanut Butter, Pork Rump, Pumpkin Chunks, Skewers, Spring Onion, Spring Onions
How many calories does Satay Pork Skewers have?
1045 calories
How much fat content does Satay Pork Skewers have?
grams
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