A rich and creamy satay that relies on one of my favourite pantry ingredients, peanut butter. This also works incredibly well with chicken thigh meat. If you can't find kecap manis, replace with 1 tbsp dark soy sauce and a little brown sugar to taste.
Prep: 10 minutes
Cook: 30 minutes
- 2 tbsp groundnut (peanut) or vegetable oil
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 3cm piece of fresh ginger, peeled and grated
- 1 red chilli, deseeded and thinly sliced
- 500g pork loin fillet, diced
- 4 tbsp crunchy peanut butter
- 1 tbsp kecap manis
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 400ml tin coconut milk
- 200g baby spinach
- Rice noodles
- Juice of 1 lime
- Handful of peanuts, chopped
- Small handful of coriander (cilantro) leaves
- 1 chili, chopped
- Heat the oil in a pan over a high heat and add the diced pork, frying until brown all over. Remove the pork from the pan and set aside
- Fry the onion for 6 minutes until it begins to soften and colour. Add the garlic, ginger and chilli and fry for a couple more minutes until aromatic.
- Add the pork back into the pan, then add the peanut butter, kecap manis, soy sauce, fish sauce and coconut milk.
- Bring to the boil then reduce the heat and simmer gently for 20 minutes until the pork is tender and the sauce a little reduced and thickened. Add the spinach, remove from the heat and stir until the spinach has wilted.
- Serve with noodles, squeeze lime juice over the top and sprinkle with peanuts, coriander leaves, and chilies.
How to freeze
Allow to cool completely, then tip into freezer proof containers and freeze for up to 3 months. Defrost fully, then reheat in a pan until piping hot.