The finished recipe. Pork Satay Skewers with RiceIngredients 1 to 6. 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, tinnedIngredients 7 to 11. 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 CucumberStep 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.Step 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.Step 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.Step 4. Serve the skewers on the rice with the sauce spooned over and the cucumber and remaining chilli on the side.
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