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Roasted satay pork with greens

  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings


  • 1/2 cup reduced-fat coconut milk
  • 1 tablespoon salt-reduced soy sauce
  • 1/4 cup sweet chilli sauce
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon mild curry powder
  • 550g pork fillet, trimmed
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh coriander leaves
  • 1 bunch bok choy, trimmed, quartered
  • 1 bunch Chinese broccoli, trimmed, cut into 6cm lengths
  • Steamed jasmine rice, to serve


  • 1
    Line a baking tray with baking paper. Place coconut milk, sauces, garlic, turmeric and curry powder in a shallow glass or ceramic dish. Add pork. Turn to coat. Refrigerate for 1 hour, if time permits.
  • 2
    Preheat oven to 220°C/200°C fan-forced. Place pork on prepared tray. Bake for 18 to 20 minutes or until cooked through. Transfer marinade to a saucepan. Bring to the boil over high heat. Boil for 1 minute. Remove from heat. Stir in lime juice and coriander.
  • 3
    Meanwhile, cook bok choy and broccoli in a large saucepan of boiling water for 1 minute or until just tender. Drain. Serve pork with rice, greens and coconut sauce.

Source: taste.com.au


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