This flavoursome Chargrilled Pork Satay Salad recipe is taken from my new book Eat Right, Balance Hormones which helps you uncover the root cause of hormonal imbalances and shows how you can adjust your diet in order to achieve a better balance.
Ingredients
Serves 2
- 2 tbsp Tamari
- 1 tsp Curry powder
- 1/2 tsp Turmeric
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- Juice and zest of 1 lime
- 2 tbsp Coconut oil
- 300g pork fillet, diced
- 1 Carrot, julienned
- 1/2 Red pepper, julienned
- 2 Spring onions, thinly sliced
- 1/8 Red cabbage, thinly shredded
- 1 tbsp Coriander, chopped
Satay sauce:
- 1.5 tbsp Peanut butter
- 1/2 tbsp Tamari
- Juice of 1/2 lime
- 1/2 tsp Maple syrup
- 1 Small garlic clove, crushed
- 1 tsp Fresh grated ginger
Method
- Prepare the marinade by mixing together the tamari, curry powder, turmeric, ginger, garlic, lime juice, zest and coconut oil. Pour over the pork and leave to marinate in the fridge for at least 2 hours, ideally overnight.
- Remove the pork from the fridge 60 minutes before cooking. Meanwhile, make the satay sauce by mixing all ingredients together, adding hot water as needed to reach a drizzling consistency.
- When ready to cook, thread the marinated pork pieces onto skewers and heat a griddle pan over a high heat. Cook for 10-12 minutes, turning regularly, or until cooked through and charred. Leave to rest for 15 minutes whilst you prepare the salad.
- Tip the carrot, red pepper, spring onion, red cabbage, and coriander into a mixing bowl and add 1 tbsp of satay sauce, mix together to coat the vegetables. Divide the salad between 2 plates and serve with the pork skewers and the remaining satay sauce.
*For vegan option, replace pork with tofu
