Pork Satay with Green Papaya Salad
Pork Satay with Green Papaya Salad
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.