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
- Cut pork into bite size pieces and coat in spice mix.
- Heat a fry pan over low-medium heat and cook pork for 8-10 minutes, turning regularly to prevent spices from burning.
- Whilst pork is cooking, dress coleslaw mix with mayonnaise and juice of half the lime, season well and set aside to soften slightly.
- 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.
- Divide coleslaw between plates, top with pork and drizzle with peanut sauce.
- 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