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Stir Fried Pork Sate with Rice

(Serves 4)

1 Large Pork Steak (700g//1 1/2 lbs)
1 small Onion (finely chopped)
4 cloves Garlic (crushed)
1 thumb Root Ginger grated
1/2 teaspoon Chili Powder
1 teaspoon Turmeric
2 tablespoons Sunflower Oil
1 tablespoon Soy Sauce
1 teaspoon Dark Brown Sugar
Grated rind and juice of 1 Lime
3 tablespoons Peanut Butter
1 cup Water
350g (12 oz.) Rice

First put on a large saucepan full of salted water to boil for the rice.
Trim off any fat or sinew from the pork
Cut it into pieces roughly the size of thinnish chips.
Heat a large frying pan and add 1 tablespoon oil,
stir fry the pork pieces in this over a high heat until browned on the outside.
Take these off the pan with a slotted spoon and put to one side.
At this stage the water for the rice should be boiling so put in the rice and let it boil vigourously.
After 10 to 12 mts it will be ready so then take it off, drain it and keep warm.
In the pan in which you cooked the pork put the other spoon of oil and cook the chopped onion, crushed garlic,and grated ginger for 5 to 6 mts. stirring all the time until the onion is soft.
Add the chilli and turmeric to the pan and cook for 3 mts then add the sugar, the lime,the soy,the peanut butter, and the water.
Let this come up to simmering point and then add in the pork pieces and and any juices from them to the pan.
Let these simmer together for 5 mts
at which time the pork should be cooked through
(check by cutting into a piece to see if any pink remains).
Serve with the rice.

This can also be made in the same way with breast of chicken or with courgette and aubergine to make a vegetarian version.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef