Manila Pork Satay
Manila Pork Satay



  • 2 chopped garlic cloves
  • 2 chopped shallots
  • 2 red birds-eye chillies
  • 2 large red chillies
  • 20g sliced ginger
  • 2 tbsp coconut oil
  • 1 lime, juice only
  • 600g pork tenderloin, cut into 2cm chunks
  • Cooked rice, to serve
  • Add all the ingredients, except the pork, coconut oil, lime and rice, to a blender and whizz to a paste. Add the mixture to a hot pan with the oil and fry for 7 mins, seasoning with some salt as it cooks.
  • Season the pork chunks with ½ tsp of salt and add to a bowl with half of the hot marinade mixture. Mix well and set aside for 10 mins. When ready, thread 4 pieces of marinated pork onto skewers and grill for 6 mins, brushing with more marinade regularly until cooked through. Serve with rice and more marinade for dipping.
20 mins
8 serving

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