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.

What are the main ingredients in Satay Pork Skewers?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

Satay Pork Skewers

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

with spring onion & fresh ginger

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Pumpkin Chunks - 250g
Skewers - 2
Jasmine Rice - 100ml
Fresh Ginger - 10g
Garlic Clove - 1
Asian Sauce - 42,5ml
Peanut Butter - 30ml
Pork Rump - 150g
Cabbage - 100g
Spring Onion - 1

Download the Recipe

Serves 2

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!

Pumpkin Chunks - 500g
Skewers - 4
Jasmine Rice - 200ml
Fresh Ginger - 20g
Garlic Cloves - 2
Asian Sauce - 85ml
Peanut Butter - 60ml
Pork Rump - 300g
Cabbage - 200g
Spring Onion - 1

Download the Recipe

Serves 3

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!

Pumpkin Chunks - 750g
Skewers - 6
Jasmine Rice - 300ml
Fresh Ginger - 30g
Garlic Cloves - 3
Asian Sauce - 127,5ml
Peanut Butter - 85ml
Pork Rump - 450g
Cabbage - 300g
Spring Onions - 2

Download the Recipe

Serves 4

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!