This recipe is made with only a few ingredients but is so full of flavour. Grilled satay pork belly with a creamy peanut sauce is rich and filling but here it is balanced with a refreshing crunchy lime slaw to lighten the meal and give you some of your veggies for the day.


5 pork belly rashers
2 tablespoons satay curry spice
1 small pack coleslaw mix
2 tablespoons mayonnaise
1 lime, cut in half
1 small can/jar satay sauce


  1. Cut pork into bite size pieces and coat in spice mix.
  2. Heat a fry pan over low-medium heat and cook pork for 8-10 minutes, turning regularly to prevent spices from burning.
  3. Whilst pork is cooking, dress coleslaw mix with mayonnaise and juice of half the lime, season well and set aside to soften slightly.
  4. When pork is cooked, remove from heat and keep warm. Heat satay in a pot on medium heat and bring to a simmer. Remove from heat and squeeze remaining lime juice into sauce and stir through.
  5. Divide coleslaw between plates, top with pork and drizzle with peanut sauce.

Serves 2


  • Satay flavour comes from the spices used on the grilled meat, not just the peanut sauce it is served with. Look for satay seasoning at your local Asian supermarket
  • Cook pork over low heat which will stop the spices burning as well as rendering the fat to make the meat juicy and tender


  • Chicken thigh can be used in place of pork
  • Any Asian style salad mix can be used in place of coleslaw
  • Serve with rice to make the meal more filling

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