Category: Recipes

Pork & Lemongrass Satay

An easy and tasty recipe for Asian Style Satay.  Great way to enjoy Dawson Valley Free-Range Pork Mince.

Ingredients

  • 600g Pork Mince
  • 1 cup shredded coconut
  • 1 cup moistened desiccated coconut
  • 4 kaffir lime leaves, finely chopped
  • 2 large chillies, finely chopped
  • 2 tblspn coconut sugar
  • 1 tblson plain yoghurt
  • 2 cloves garlic finely chopped
  • 2 tspn soy sauce
  • 1 tspn salt & black pepper
  • 10 satay skewers or lemongrass stalk

Method

  • Mix all ingredients together in a bowl.
  • Shape a heaped tablespoon of mixture around the lemongrass stalks.
  • Bake in a moderate oven  for 25 – 30 minutes or over grill until golden brown.
  • Serve with lime wedges & homemade satay sauce.

Cashew Nut Satay Sauce

Ingredients

  • 1 Cup Cashews
  • 3 Clove of Garlic
  • 1 Large Chilli
  • 1 Lemongrass Root (Fleshy White Part)
  • 1 Teaspoon Coconut Sugar
  • 1 Tin Coconut Cream
  • 2 Tablespoon Soy Sauce
  • 2 Kaffir Lime Leaves
  • 1 Lemon Juiced

Method

  •  Dry roast cashews in a frypan for 2 minutes. Cool.
  • Add garlic, chilli, lemongrass, kaffir lime leaves & cashews to a food processor & cut finely.
  • Place coconut cream, soy sauce, & lemon juice in the frypan.  Bring to the boil.
  • Reduce heat, add cashews mix & simmer for 15 minutes.
  • Stir regularly to prevent sticking. Season to taste with salt.
  • Serve with pork lemongrass satay or drizzle inside fresh rice paper rolls before rolling them up.

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