Pork satay hot pot
A rich, tasty and saucy pork satay dish
10 mins
1 hour 5 mins
312 kcal
10 mins
1 hour 5 mins
312 kcal
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
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.
