Mimi Harrison's Pork Satay Curry

Beat the Budget’s Pork Satay Curry

Nutty Satay sauce is the ideal match for lean pork steaks and making it from scratch is easy

, 17 August 2020

(26 votes)

Beat the Budget’s Pork Satay Curry
  • 30 Mins

  • Serves: 4

  • Price: 98p per serving

Nutritional Info
Each 463g serving contains
  • Energy

    2518KJ

    602KCAL

    30%
  • Fat

    25.5g

    high

    36%
  • Saturates

    10.6g

    high

    53%
  • Sugars

    7.9g

    low

    9%
  • Salt

    1.44g

    med

    24%
of your reference intake.
Typical energy values per 100g: 544kJ/130kcal.
Ingredients
  • 4 Butcher's Selection Pork Loin Steaks (from 600g 6-pack; freeze the rest), trimmed of fat
  • 1tbsp clear honey
  • 2tbsp Asda Reduced Salt Soy Sauce
  • 3tbsp peanut butter
  • 1 1/2tbsp Asda Milk Curry Powder
  • 1/2 x 400ml tin Asda Coconut Milk (freeze the rest to use later)
  • Juice 1/2 lime, plus wedges to serve
  • 1 head broccoli, cut into florets and steamed, to serve
  • 200g rice, cooked according to the pack instructions, to serve
  • STORE CUPBOARD
  • 2tbsp rapeseed oil
  • 1 reduced-salt vegetable stock cube, made up to 400ml
  • 2 level tsp plain flour, mixed to a thin paste with 2tsp water
Method
  • Put the steaks on a deep plate. In a small bowl, mix the honey with 1/2tbsp of the soy sauce and drizzle over the pork. Cover and set aside to marinate.

  • Meanwhile, heat the peanut butter, curry powder and 1tbsp of the oil in a large on low, stirring to combine. Add a splash of the coconut milk to thin, if needed. Cook for 1 min.

  • Slowly add the remaining coconut milk and soy, stirring, then the stock. Simmer on low for 12 mins; add the lime juice and flour paste after 10 mins.

  • Fry the marinated pork in the rest of the oil on a high heat, for 3-5 mins each side, until cooked through. For dancy char lines, use a griddle pan.

  • Transfer the pork to a clean plate, rest for 5 mins, then slice diagonally

  • Divide the broccoli and rice between 4 plates. Add the sliced pork, drizzle over the satay sauce and season with pepper. Serve with the lime wedges.