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Method

  1. Wipe the pork and place in a large dish.
  2. Place the onion, garlic, peanut butter, lemon juice, soy sauce, brown sugar, olive oil and chilli sauce in a food processor and process until smooth.
  3. Pour the peanut mixture over the pork, cover and place in the refrigerator for 2-3 hours, turning occasionally.
  4. Preheat the barbecue to a medium heat.
  5. Cook for 3 minutes each side. Turn ONCE.
  6. Remove and rest for 3 minutes - cover meat with foil while it rests.

To serve

 Serve with a crisp green salad

 

Satay Pork

Clock
Preparation: 10-15 mins
Refrigeration: 120 mins
Cooking: 6-10 mins
Serves: 4

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Ingredients

  • 4 100% New Zealand Trim Pork Leg Steaks
  • 1 onion, roughly chopped
  • 1 clove garlic
  • 2 tablespoons peanut butter
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced salt soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon chilli sauce

This recipe is from Pip Duncan's "All Seasons, All Reasons" cookbook.

View all recipes that use the Fillet (Trim Pork) cut
View all recipes that use the Leg Steak (Trim Pork) cut
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