30 mins

Easy

6

What you’ll need

INGREDIENTS

• 800g SunPork Loin Steaks, cut into large chunks
• 1 red chilli, thinly sliced
• 1 green chilli, thinly sliced
• ⅓ cup apple cider vinegar
• 5 garlic cloves, minced
• 5 Tbsp. honey
• 3 Tbsp. soy sauce
• 3 tsp. oyster sauce
• 5 tsp. ground coriander
• 3 tsp. ground cumin
• 2 Tbsp. palm sugar
• 5 Tbsp. oil
• ½ cup crunchy peanut butter
• 1½ Tbsp. sriracha
• 1½ Tbsp. kecap manis
• 1 lime, juiced
• ½ cup water
• Coriander, to serve

How to make it

1. Soak skewers in water for at least 30 mins to prevent burning on the BBQ.
2. In a small bowl, combine red and green chillies with apple cider vinegar. Set aside to pickle.
3. In a large bowl, combine garlic, honey, soy sauce, oyster sauce, ground coriander, cumin, palm sugar, and oil.
4. Thread pork pieces onto skewers, then brush generously with the marinade to coat.
5. Preheat BBQ to med-high heat. Grill skewers for 2–3 mins on each side or until cooked through. Remove from heat, cover loosely with foil, and rest for 5 mins.
6. To make the satay sauce, combine peanut butter, sriracha, kecap manis, lime juice, and water in a small saucepan. Heat over med-low heat, stirring for 3–4 mins until smooth and well combined.
7. Serve skewers drizzled with satay sauce, pickled chillies, and a sprinkle of coriander.

https://sunporkfreshfoods.com.au/recipes/pork-satay-skewers/