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November 11, 2021

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.

Serves: 4

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 peanut butter
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 peanut butter, 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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