Satay pork chops recipe
Created by The Tesco Recipes team
Whizz up a quick peanut sauce and transform pork loin steaks into an exotic-tasting meal the whole family will love. You'll have leftover satay for a delicious Satay sharing platter too – see step 1.
See method- Serves 4
- Takes 25 minutes
- 871 calories / serving
- Freezable
- Dairy-free
Ingredients
- 300g long-grain rice
- 200g frozen soya beans
- 20g fresh coriander, roughly chopped
- 500g pack pork loin steaks
- 2 spring onions, trimmed and finely sliced
- 20g roasted salted peanuts, finely chopped (optional)
For the satay sauce
- 200ml light coconut milk
- 250g smooth peanut butter
- 1 tbsp mild curry powder
- 1 tbsp rice wine vinegar
- 2½ tbsp reduced-salt soy sauce
- 1 tsp garlic & ginger paste
- 3½ tbsp sesame oil
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Shop ingredientsEach serving contains
- Energy
- 2645kJ 871.0kcal
- Fat
- 46g
- Saturates
- 11g
- Salt
- 1.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 63.3gProtein 46.8gFibre 6.9g
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Method
- First, make the sauce. Heat the coconut milk until simmering. Put the peanut butter in a large bowl and stir in the hot coconut milk. Once combined, whisk in the curry powder, rice wine vinegar, soy sauce, garlic & ginger paste and 1½ tbsp sesame oil, along with 75-100ml just-boiled water (depending on how thick you’d like the sauce). Measure out 250ml and set aside the remaining 250ml for the Satay sharing platter.
- Cook the rice and frozen soya beans to pack instructions. Drain; stir through half the coriander.
- Meanwhile, score the pork with a sharp knife in a criss-cross pattern, then rub all over with the remaining sesame oil. Heat a frying pan over a medium-high heat and cook for 12-15 mins, turning halfway, until cooked through. Pour over half of the satay sauce and bubble for 1 min, basting the pork.
- Put the rice into serving bowls and top each one with a pork steak; spoon over the remaining satay sauce. Scatter over the spring onions, remaining coriander and peanuts, if using, to serve.
- See more Pork recipes
Freezing and defrosting guidelines
Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
