Serves 4

375g jar purchased satay sauce

700g pork fillet, cut into 3cm cubes

1 large green papaya, peeled, deseeded, finely shredded

250g cherry tomatoes, halved

¼ cup fish sauce

¼ cup lime juice

1 tbsp brown sugar

¼ tsp white pepper

½ cup roasted peanuts,

roughly chopped, to serve

prawn crackers, to serve

4 coriander stalks, to serve

1 cup mint leaves, to serve

1 Soak 12 bamboo skewers in cold water for 20 minutes. Drain. Place ½ the satay sauce into a shallow ceramic dish. Add pork, turning to coat with sauce. Cover with plastic wrap and refrigerate for 1 hour.

2 Thread pork onto skewers. Preheat a chargrill or barbecue hot plate over a medium heat. Add skewers and cook for 4 minutes on each side or until cooked through.

3 Meanwhile, combine papaya and tomatoes in a bowl. Combine fish sauce, lime juice, brown sugar and pepper in a jug. Drizzle dressing onto salad just before serving. Toss until well combined and sprinkle with roasted peanuts.

4 Serve skewers with salad, prawn crackers, coriander, mint and remaining satay sauce.