Beat the Budget’s Pork Satay Curry
- 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
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.