Pork Satay

Another very simple but delightfully tasty way of preparing a presentable meal with very little fuss. You can use raw meat, or you can simply heat the sauce through and add cooked meat and the vegetables.


A little oil.

400g pork fillet, diced.

1 cup satay sauce*.

2 spring onions, diced.

½ green capsicum, thinly sliced.

½ red capsicum, thinly sliced.

Coriander leaves to garnish**.


Heat the oil in a deep pan and stir fry the meat. When well sealed all over, add the Satay Sauce, bring to the boil and simmer gently, stirring frequently to prevent sticking, for about ten minutes or until the meat is cooked through.

Stir the spring onion and capsicum into the mixture and heat through. Serve garnished with chopped coriander leaves, with a crisp salad and rice on the side.

*. See under Sauces, Dressings and Dips.

**. Chopped celery leaves are a good substitute.

Serves: 2.

Variations: Satay Chicken, Satay Beef [using thinly sliced topside or even fillet] and Fish Satay. For Fish Satay, bring the sauce to the boil and add the diced, boneless fish, allowing the mixture to simmer gently for 10-15 minutes until the meat is done.

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