Pork Satay with Green Papaya Salad

By Dixie Elliott

Pork Satay with Green Papaya Salad
Evoke the flavours of Asia with these pork skewers marinated in a sweet, crunchy peanut satay sauce.

Satay sauce, also known as peanut sauce, is a popular and versatile condiment that originated in Indonesia during the 19th century. It was originally made with ground peanuts, spices, and palm sugar, and served as a dipping sauce for skewered meats known as satay.


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
  • Method:

    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.


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