Pork satay hotpot

Pork satay hot pot

Pork satay hot pot

A rich, tasty and saucy pork satay dish

time

10 mins

pan

1 hour 5 mins

fire

312 kcal

time

10 mins

pan

1 hour 5 mins

fire

312 kcal

Pork satay hotpot

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

I adore satay sauce, but traditionally I would have used peanut butter and sugar to make a tasty one and unfortunately it’s just not a healthy combination! I wanted to make an easy to do, but tasty satay with plenty of sauce and this ticks all of the boxes. It’s perfect for all of the family, I leave the chilli out for the kids!

I love powdered peanut butter, particularly for cooking with as it’s a low-fat way to get that peanutty taste, and it mixes in so well with sauces and marinades.

There are a lot more options on the market now since I first started buying this- the first one I bought was PPB which I think cost about £9 from the health food shop- it lasted well but I didn’t buy it again at that price. There are lots of different options on Amazon if you just type in ‘powdered peanut butter’, PB2 is one of the best value that I have found.

For Slimming World, different peanut butter powders vary in syns,  PB Fit is 1.5 syns per tbsp, if you use PB2 it’s 1 syn per tbsp.

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Pork satay hot pot

Servings: 4
A rich, tasty and saucy pork satay dish 
Syns: 1.5 per portion
Print Recipe
10 mins
1 hr 5 mins

Ingredients

  • 4 pork loin steaks fat removed and cut into chunks
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp ground coriander
  • 2 tbsp dark soy sauce
  • juice of 1 lemon
  • 2 tsp honey
  • 4 tbsp powdered peanut butter please read above to find out more
  • 3 tbsp tomato puree
  • 500 ml chicken stock
  • 1 tsp chilli powder optional

Instructions

  • Pre-heat oven to 170c. In a casserole dish, stir fry the onion, garlic and pork gently for 5 minutes in spray oil or low calorie cooking spray
  • Add the ground coriander, soy sauce, lemon juice, honey, peanut butter powder, tomato puree and cilli powder, and stir together until all combined.
  • Slowly pour in the chicken stock, stirring as you go to combine the sauce.
  • Once all mixed in thoroughly, bake at 170c for 1 hour- stirring well half way through cooking.

Notes

Lovely served sprinkled with coriander, served with Asian coleslaw (shredded red cabbage, chopped coriander, fresh red chilli, grated carrot, soy sauce and lime juice) and rice.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
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