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:
- Cabbage
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lime
- Limes
- Oriental Blend
- Peanuts
- Pork Mince
- Red Pepper
- Red Peppers
- Spring Onion
- Spring Onions
- Story Time Spicy Peanut Butter
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
BEAN THERE, TASTED THAT
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). Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans and the red pepper pieces for 3-4 minutes until cooked al dente and starting to brown. Season to taste and remove from the pan on completion.
BRAISED CABBAGE
Return the pan (wiped down if necessary) to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced cabbage and fry for 2-3 minutes until softened, shifting occasionally. Remove from the pan on completion. Season with salt, pepper, and a squeeze of lime juice. Cover to keep warm.
SKEWER CITY
In a bowl, combine the pork mince, the Oriental blend, ½ the grated garlic, the spring onions whites, and some seasoning. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs. Thread 2-3 meatballs on to each skewer and tightly squeeze the mixture around the skewers. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, add the pork skewers and fry for 2-3 minutes per side, until golden and cooked through. Remove from the pan on completion.
SAUCY SATAY
Return the pan to a medium-high heat with the peanut butter, 50ml of water, and the remaining garlic. Mix until fully combined and leave to simmer for 1-2 minutes until thickened slightly. On completion, add a squeeze of lime juice and sweetener of choice (to taste), and an extra splash of water if the sauce is too thick for your liking.
LET’S EAT!
Pile up the braised cabbage, the browned beans, and the red pepper pieces. Top with the pork skewers and drizzle over the satay sauce. Finish off with a garnishing of chopped coriander, the spring onions greens, and the chopped peanuts. Serve with a lime wedge. Well done, Chef!
Wooden Skewers - 2
Cabbage - 200g
Pork Mince - 150g
Oriental Blend - 10ml
Garlic Clove - 1
Spring Onion - 1
Story Time Spicy Peanut Butter - 30ml
Fresh Coriander - 4g
Peanuts - 10g
BEAN THERE, TASTED THAT
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). Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans and the red pepper pieces for 4-5 minutes until cooked al dente and starting to brown. Season to taste and remove from the pan on completion.
BRAISED CABBAGE
Return the pan (wiped down if necessary) to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced cabbage and fry for 2-3 minutes until softened, shifting occasionally. Remove from the pan on completion. Season with salt, pepper, and a squeeze of lime juice. Cover to keep warm.
SKEWER CITY
In a bowl, combine the pork mince, the Oriental blend, ½ the grated garlic, the spring onions whites, and some seasoning. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Thread 2-3 meatballs on to each skewer and tightly squeeze the mixture around the skewers. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, add the pork skewers and fry for 2-3 minutes per side, until golden and cooked through. Remove from the pan on completion.
SAUCY SATAY
Return the pan to a medium-high heat with the peanut butter, 100ml of water, and the remaining garlic. Mix until fully combined and leave to simmer for 1-2 minutes until thickened slightly. On completion, add a squeeze of lime juice and sweetener of choice (to taste), and an extra splash of water if the sauce is too thick for your liking.
LET’S EAT!
Pile up the braised cabbage, the browned beans, and the red pepper pieces. Top with the pork skewers and drizzle over the satay sauce. Finish off with a garnishing of chopped coriander, the spring onions greens, and the chopped peanuts. Serve with a lime wedge. Well done, Chef!
Wooden Skewers - 4
Green Beans - 200g
Red Pepper - 1
Cabbage - 400g
Lime - 1
Pork Mince - 300g
Oriental Blend - 20ml
Garlic Clove - 1
Spring Onions - 2
Story Time Spicy Peanut Butter - 60ml
Fresh Coriander - 8g
Peanuts - 20g
BEAN THERE, TASTED THAT
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). Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans and the red pepper pieces for 4-5 minutes until cooked al dente and starting to brown. Season to taste and remove from the pan on completion.
BRAISED CABBAGE
Return the pan (wiped down if necessary) to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced cabbage and fry for 4-5 minutes until softened, shifting occasionally. Remove from the pan on completion. Season with salt, pepper, and a squeeze of lime juice. Cover to keep warm.
SKEWER CITY
In a bowl, combine the pork mince, the Oriental blend, ½ the grated garlic, the spring onions whites, and some seasoning. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Thread 2-3 meatballs on to each skewer and tightly squeeze the mixture around the skewers. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, add the pork skewers and fry for 2-3 minutes per side, until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion.
SAUCY SATAY
Return the pan to a medium-high heat with the peanut butter, 150ml of water, and the remaining garlic. Mix until fully combined and leave to simmer for 1-2 minutes until thickened slightly. On completion, add a squeeze of lime juice and sweetener of choice (to taste), and an extra splash of water if the sauce is too thick for your liking.
LET’S EAT!
Pile up the braised cabbage, the browned beans, and the red pepper pieces. Top with the pork skewers and drizzle over the satay sauce. Finish off with a garnishing of chopped coriander, the spring onions greens, and the chopped peanuts. Serve with a lime wedge. Well done, Chef!
Wooden Skewers - 6
Green Beans - 300g
Red Peppers - 2
Cabbage - 600g
Limes - 2
Pork Mince - 450g
Oriental Blend - 30ml
Garlic Cloves - 2
Spring Onions - 3
Story Time Spicy Peanut Butter - 85ml
Fresh Coriander - 12g
Peanuts - 30g
BEAN THERE, TASTED THAT
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). Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans and the red pepper pieces for 6-7 minutes until cooked al dente and starting to brown. Season to taste and remove from the pan on completion.
BRAISED CABBAGE
Return the pan (wiped down if necessary) to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced cabbage and fry for 4-5 minutes until softened, shifting occasionally. Remove from the pan on completion. Season with salt, pepper, and a squeeze of lime juice. Cover to keep warm.
SKEWER CITY
In a bowl, combine the pork mince, the Oriental blend, ½ the grated garlic, the spring onions whites, and some seasoning. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Thread 2-3 meatballs on to each skewer and tightly squeeze the mixture around the skewers. Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, add the pork skewers and fry for 2-3 minutes per side, until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion.
SAUCY SATAY
Return the pan to a medium-high heat with the peanut butter, 200ml of water, and the remaining garlic. Mix until fully combined and leave to simmer for 1-2 minutes until thickened slightly. On completion, add a squeeze of lime juice and sweetener of choice (to taste), and an extra splash of water if the sauce is too thick for your liking.
LET’S EAT!
Pile up the braised cabbage, the browned beans, and the red pepper pieces. Top with the pork skewers and drizzle over the satay sauce. Finish off with a garnishing of chopped coriander, the spring onions greens, and the chopped peanuts. Serve with a lime wedge. Well done, Chef!
Wooden Skewers - 8
Green Beans - 400g
Red Peppers - 2
Cabbage - 800g
Limes - 2
Pork Mince - 600g
Oriental Blend - 40ml
Garlic Cloves - 2
Spring Onions - 4
Story Time Spicy Peanut Butter - 125ml
Fresh Coriander - 15g
Peanuts - 40g
Woolies Products in this dish
