46 Indonesian pork fillet satay with quinoa salad Paul Robinson

Indonesian pork fillet satay with quinoa salad

prep: 20 minutes cook: 15-20 minutes
4 people

Ingredients

for the satay sauce

1 tbsp vegetable oil

2 garlic cloves, peeled and finely chopped

1 red chilli, seeds removed and finely chopped

1 small lobe of ginger, peeled and finely chopped

75ml dark soy sauce

400g coconut milk

1 lime, juice and zest

120g crunchy peanut butter


for the soy-glazed peanuts

40g unsalted peanuts

25g light soy sauce

for the pork

8 Breckland pork fillet medallions, about 75g each

2 tbsps olive oil

sea salt & black pepper


for the salad

3 medium-sized carrots, peeled, then cut into ribbons

1 small red chilli, seeds removed and finely diced

3 spring onions, finely sliced

4 radishes, finely sliced

240g ready cooked quinoa

30ml light soy sauce

to serve

4 spring onions, finely sliced

Method

To make the satay sauce, heat a frying pan over a medium heat, add a little vegetable oil and add the garlic, chilli and ginger and lightly fry. Add the soy sauce, coconut milk, lime juice and zest and the peanut butter. Bring to a simmer while stirring, then keep warm until ready to use.

To make the soy-glazed peanuts, pre-heat the oven to 180°C/350°F/gas mark 4. Put the peanuts into a small baking tray and mix with the soy sauce, place in the pre-heated oven for 5 minutes stirring halfway through. Remove from the oven and allow to cool.

To cook the pork, heat a frying pan on a medium to high heat. Coat the medallions with oil, season with salt and freshly cracked black pepper, then pan-fry for 3 minutes on each side. Allow the meat to rest on a warm plate for two minutes before serving.

To make the salad, mix the carrot ribbons, chilli, spring onion and radishes together. Empty the quinoa into a pan and heat with the soy sauce and 3 tablespoons of water. Mix through the carrot, spring onion and chilli mixture.

To serve, place a big spoonful of the quinoa salad on the middle of a plate, top with two sliced medallion steaks, spoon over a generous amount of satay sauce then scatter with the soy glazed peanuts and garnish with spring onions.