A rich and creamy satay that relies on one of the favourite pantry ingredients, peanut butter! This also works incredibly well with chicken thigh meat. If you can't find kecap manis, replace with We tbsp dark soy sauce and a little brown sugar to taste.
Ingredients (US & METRIC):
2 tbsp groundnut (peanut) or vegetable oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 3cm (1in) piece of fresh ginger, peeled and grated 1 red chilli, deseeded and thinly sliced 500g (1Ib 2oz) pork loin fillet, diced 4 tbsp crunchy peanutbutter 1 tbsp kecap manis 2 tbsp soy sauce 2 tsp fish sauce 400ml (1¾ cups) tin coconut milk 200g (7oz) baby spinach
To serve: Rice noodles Juice of 1 lime Handful of peanuts, chopped Small handful of coriander (cilantro) leaves
1. Heat the oil in a pan over a high heat and 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. 2. Add the diced pork and increase the heat to brown all over, then add the peanutbutter, kecap manis, soy sauce, fish sauce and coconut milk. 3. 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. 4. Serve with noodles, squeeze lime juice over the top and sprinkle with peanuts and coriander leaves.
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