Peanut butter-coated pork chunks are browned in the pan, then receive a flavour boost with ginger, garlic, and a kick of chilli. Al dente egg noodles and charred broccoli join the sensational satay. The culinary party hits all the right taste notes with a final drizzle of lime juice and scatterings of toasted nuts.
Satay Pork Kassler & Broccoli
Satay Pork Kassler & Broccoli
with toasted peanuts & lime juice
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Broccoli Head
- Broccoli Heads
- Egg Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lime Juice
- Peanut Butter
- Peanuts
- Pork Kassler Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
COOK THE NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse the cooked noodles in cold water.
TOAST
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
PORK
Loosen the peanut butter with 100ml of the reserved pasta water. Pat the pork chunks dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pork chunks until browned, 4-5 minutes (shifting occasionally). Add the grated ginger, the grated garlic, and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the loosened peanut butter, reduce the heat, and simmer until thickening, 1-2 minutes. If the sauce splits, loosen with more pasta water. Add the cooked noodles and the charred broccoli. Loosen with the remaining pasta water if it’s too thick, and season.
FILL THE BELLY
Make a bed of the loaded satay goodness, drizzle over the lime juice (to taste), and sprinkle over the toasted nuts. Enjoy, Chef!
Egg Noodles - 1 cake
Peanuts - 10g
Broccoli Head - 1
Peanut Butter - 30ml
Pork Kassler Chunks - 180g
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Chilli - 1
Lime Juice - 10ml
COOK THE NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse the cooked noodles in cold water.
TOAST
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
PORK
Loosen the peanut butter with 200ml of the reserved pasta water. Pat the pork chunks dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pork chunks until browned, 4-5 minutes (shifting occasionally). Add the grated ginger, the grated garlic, and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the loosened peanut butter, reduce the heat, and simmer until thickening, 1-2 minutes. If the sauce splits, loosen with more pasta water. Add the cooked noodles and the charred broccoli. Loosen with the remaining pasta water if it’s too thick, and season.
FILL THE BELLY
Make a bed of the loaded satay goodness, drizzle over the lime juice (to taste), and sprinkle over the toasted nuts. Enjoy, Chef!
Egg Noodles - 2 cakes
Peanuts - 20g
Broccoli Head - 1
Peanut Butter - 60ml
Pork Kassler Chunks - 360g
Fresh Ginger - 20g
Garlic Clove - 1
Fresh Chilli - 1
Lime Juice - 20ml
COOK THE NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse the cooked noodles in cold water.
TOAST
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
PORK
Loosen the peanut butter with 300ml of the reserved pasta water. Pat the pork chunks dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pork chunks until browned, 4-5 minutes (shifting occasionally). You may need to do this step in batches. Add the grated ginger, the grated garlic, and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the loosened peanut butter, reduce the heat, and simmer until thickening, 2-3 minutes. If the sauce splits, loosen with more pasta water. Add the cooked noodles and the charred broccoli. Loosen with the remaining pasta water if it’s too thick, and season.
FILL THE BELLY
Make a bed of the loaded satay goodness, drizzle over the lime juice (to taste), and sprinkle over the toasted nuts. Enjoy, Chef!
Egg Noodles - 3 cakes
Peanuts - 30g
Broccoli Heads - 2
Peanut Butter - 90ml
Pork Kassler Chunks - 540g
Fresh Ginger - 30g
Garlic Cloves - 2
Fresh Chillies - 2
Lime Juice - 30ml
COOK THE NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse the cooked noodles in cold water.
TOAST
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BROC
Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
PORK
Loosen the peanut butter with 400ml of the reserved pasta water. Pat the pork chunks dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pork chunks until browned, 4-5 minutes (shifting occasionally). You may need to do this step in batches. Add the grated ginger, the grated garlic, and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the loosened peanut butter, reduce the heat, and simmer until thickening, 2-3 minutes. If the sauce splits, loosen with more pasta water. Add the cooked noodles and the charred broccoli. Loosen with the remaining pasta water if it’s too thick, and season.
FILL THE BELLY
Make a bed of the loaded satay goodness, drizzle over the lime juice (to taste), and sprinkle over the toasted nuts. Enjoy, Chef!
Egg Noodles - 4 cakes
Peanuts - 40g
Broccoli Heads - 2
Peanut Butter - 125ml
Pork Kassler Chunks - 720g
Fresh Ginger - 40g
Garlic Cloves - 2
Fresh Chillies - 2
Lime Juice - 40ml
Frequently Asked Questions
What is the preparation time for Satay Pork Kassler & Broccoli?
The preparation time for Satay Pork Kassler & Broccoli with toasted peanuts & lime juice is between 20 and 30 minutes.
What is the total time required to make Satay Pork Kassler & Broccoli with toasted peanuts & lime juice?
The total time required to make Satay Pork Kassler & Broccoli with toasted peanuts & lime juice is between 30 and 35 minutes.
How many servings does Satay Pork Kassler & Broccoli provide?
4 servings
What are the main ingredients in Satay Pork Kassler & Broccoli?
Broccoli Head, Broccoli Heads, Egg Noodles, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime Juice, Peanut Butter, Peanuts, Pork Kassler Chunks
What is the nutritional information of Satay Pork Kassler & Broccoli?
Calories: 851, Carbs: 60 grams, Fat: grams, Protein: 51.9 grams, Sugar: 3.6 grams, Salt: 1931 grams
How do I prepare Satay Pork Kassler & Broccoli?
FILL THE BELLY: Make a bed of the loaded satay goodness, drizzle over the lime juice (to taste), and sprinkle over the toasted nuts. Enjoy, Chef! COOK THE NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse the cooked noodles in cold water. PORK: Loosen the peanut butter with 200ml of the reserved pasta water. Pat the pork chunks dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pork chunks until browned, 4-5 minutes (shifting occasionally). Add the grated ginger, the grated garlic, and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the loosened peanut butter, reduce the heat, and simmer until thickening, 1-2 minutes. If the sauce splits, loosen with more pasta water. Add the cooked noodles and the charred broccoli. Loosen with the remaining pasta water if it’s too thick, and season. TOAST: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHARRED BROC: Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
What should be prepared from my kitchen to make Satay Pork Kassler & Broccoli?
Broccoli Head, Broccoli Heads, Egg Noodles, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime Juice, Peanut Butter, Peanuts, Pork Kassler Chunks
How many calories does Satay Pork Kassler & Broccoli have?
851 calories
How much fat content does Satay Pork Kassler & Broccoli have?
grams
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