Pork Satay Skewers with Rice

Make pork satay skewers with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Pork tenderloin (Cut into 3 cm cubes. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tbsp (15 g) Tamari
1 clove, about 3 g Garlic
A thumb, grated Fresh ginger
20 g Peanut butter (Smooth or crunchy, no added sugar. Twenty grams is a heaped teaspoon and is most of the fat in the meal. The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
50 g Reduced-fat coconut milk, tinned
1 tsp, about 7 g Honey
Juice of half a lime Lime juice
One, sliced Fresh red chilli
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Cucumber
Ingredient notes on the recipe page.

METHOD
1. Mix the tamari, garlic and ginger, add the pork and leave it for twenty minutes. Soak two wooden skewers in water at the same time.
2. Warm the peanut butter, coconut milk, honey, lime juice and half the chilli in a small pan, stirring, until it loosens into a sauce. Add a splash of water if it seizes.
3. Thread the pork onto the skewers and grill under the highest heat for ten minutes, turning twice, until charred at the corners and just cooked through.
4. Serve the skewers on the rice with the sauce spooned over and the cucumber and remaining chilli on the side.

Contains peanuts and soya.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pork-satay-skewers-rice

AI-generated images illustrating the recipe.

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