Al dente egg noodles, browned kassler pork, and earthy broccoli are coated in a peanut butter-based sauce with a kick of chilli oil. Finish with a drizzle of zesty lime juice and toasted peanuts. Let’s slay this satay, Chef!
Satay Pork Kassler & Broccoli
Satay Pork Kassler & Broccoli
with egg noodles & peanuts
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Broccoli Florets
- Chilli Oil
- Egg Noodles
- Garlic Flakes
- Lime Juice
- Peanut Butter
- Peanuts
- Pork Kassler Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler chunks until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
NOW FOR THE SATAY
While the kassler chunks are cooking, loosen the peanut butter with 100ml of the reserved pasta water. Place a second, large 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). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. Add the loosened peanut butter, the garlic flakes, and the chilli oil. If the sauce splits, loosen with more pasta water. Add the cooked noodles and the kassler chunks. Loosen with the remaining pasta water if it’s too thick and season.
SAVOUR THE FLAVOUR
Make a bed of the loaded satay goodness, drizzle over the lime juice (to taste), and sprinkle over the nuts. Enjoy, Chef!
Egg Noodles - 1 cake
Pork Kassler Chunks - 180g
Peanut Butter - 30ml
Broccoli Florets - 100g
Garlic Flakes - 10ml
Chilli Oil - 2 units
Lime Juice - 10ml
Peanuts - 10g
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler chunks until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
NOW FOR THE SATAY
While the kassler chunks are cooking, loosen the peanut butter with 200ml of the reserved pasta water. Place a second, large 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). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. Add the loosened peanut butter, the garlic flakes, and the chilli oil. If the sauce splits, loosen with more pasta water. Add the cooked noodles and the kassler chunks. Loosen with the remaining pasta water if it’s too thick and season.
SAVOUR THE FLAVOUR
Make a bed of the loaded satay goodness, drizzle over the lime juice (to taste), and sprinkle over the nuts. Enjoy, Chef!
Egg Noodles - 2 cakes
Pork Kassler Chunks - 360g
Peanut Butter - 60ml
Broccoli Florets - 200g
Garlic Flakes - 20ml
Chilli Oil - 4 units
Lime Juice - 20ml
Peanuts - 20g
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler chunks until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
NOW FOR THE SATAY
While the kassler chunks are cooking, loosen the peanut butter with 300ml of the reserved pasta water. Place a second, large 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, 6-8 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. Add the loosened peanut butter, the garlic flakes, and the chilli oil. If the sauce splits, loosen with more pasta water. Add the cooked noodles and the kassler chunks. Loosen with the remaining pasta water if it’s too thick and season.
SAVOUR THE FLAVOUR
Make a bed of the loaded satay goodness, drizzle over the lime juice (to taste), and sprinkle over the nuts. Enjoy, Chef!
Egg Noodles - 3 cakes
Pork Kassler Chunks - 540g
Peanut Butter - 90ml
Broccoli Florets - 300g
Garlic Flakes - 30ml
Chilli Oil - 6 units
Lime Juice - 30ml
Peanuts - 30g
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water.
PERFECT PORK
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the kassler chunks until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
NOW FOR THE SATAY
While the kassler chunks are cooking, loosen the peanut butter with 400ml of the reserved pasta water. Place a second, large 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, 6-8 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. Add the loosened peanut butter, the garlic flakes, and the chilli oil. If the sauce splits, loosen with more pasta water. Add the cooked noodles and the kassler chunks. Loosen with the remaining pasta water if it’s too thick and season.
SAVOUR THE FLAVOUR
Make a bed of the loaded satay goodness, drizzle over the lime juice (to taste), and sprinkle over the nuts. Enjoy, Chef!
Egg Noodles - 4 cakes
Pork Kassler Chunks - 720g
Peanut Butter - 125ml
Broccoli Florets - 400g
Garlic Flakes - 40ml
Chilli Oil - 8 units
Lime Juice - 40ml
Peanuts - 40g
Woolies Products in this dish
