Ingredients
Pork satay
Method
Pork satay
1.Preheat oven to moderate (180°C/160°C fan-forced).
2.Combine peanut butter, coconut cream, chilli sauce, stock and juice in small bowl.
3.Thread pork strips onto eight skewers. Place skewers, in single layer, in large shallow baking dish; spoon peanut sauce over pork. Bake, uncovered, about 20 minutes or until pork is cooked through.
4.Meanwhile, place rice in medium saucepan with the boiling water, stir until water returns to a boil; cover with tightly fitting lid. Cook rice over low heat for 15 minutes without removing lid. Remove from heat; stand rice in pan, still covered, for 5 minutes.
5.Divide rice among serving dishes; top with satay sticks then peanut sauce from baking dish, sprinkle with peanuts and coriander.
You need eight 20cm wooden skewers for the satay sticks; soak them in cold water for at least an hour before using to prevent them from splintering when you thread on the meat and to stop them from scorching when being cooked.
Note
