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Pork Satay Skewers

Pork Satay Skewers

with Turmeric Rice

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These mouthwatering fusion kebabs are finger-licking great and quick and easy to make. Cubes of tender pork loin marinated in warm spices threaded onto skewers and served on a bed on fragrant vegetable rice. Don’t forget the crowning glory - a delicious peanut and lime satay sauce drizzled on top. Divine!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Bamboo Skewers

1 pot(s)

Ground Coriander

1 pot(s)


1 pot(s)


2 unit(s)

Pork Loin Fillet

1 unit(s)

Echalion Shallot

1 unit(s)

Red Pepper

1 unit(s)


1 bunch(es)


150 grams

Basmati Rice

1 pot(s)

Chicken Stock

2 sachet

Peanut Butter


½ unit(s)


Not included in your delivery

2 tbsp

Olive Oil

300 milliliter(s)

Water for the Rice

2 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2494 kJ
Energy (kcal)596 kcal
Fat22.0 g
of which saturates6.0 g
Carbohydrate66 g
of which sugars6.0 g
Protein34 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200 °C and line a baking tray with baking paper. Soak the skewers in a bowl of water. In a mixing bowl, mix the ground coriander, half the ground cumin and half the turmeric. Stir in the olive oil (see ingredients for amount) and a pinch of salt and pepper. Trim any fat from the pork then chop into 2cm chunks, pop into the bowl and stir to coat. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!


Halve, peel and chop the shallot into small pieces. Halve, then remove the core from the pepper and roughly chop into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Heat a drizzle of oil in a large saucepan on medium heat. Add the shallot and pepper and cook, stirring occasionally until soft, 5 mins. Add the garlic and remaining turmeric and cumin. Stir and cook for 1 minute.


Add the basmati rice to the veggies and stir together. Stir in the water (see ingredients for amount) and stock powder, bring to the boil then lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam


Thread the pork onto the skewers, then place them on the prepared baking tray. Pour over any remaining spicy oil and roast on the top shelf of your oven for 10-12 mins, turn halfway through cooking. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Once cooked, remove from the oven, cover with foil and leave to rest for a couple of mins.


Meanwhile, pop the peanut butter into a small bowl and add a squeeze of lime juice. Add the water (see ingredients for amount) and stir vigorously so you have a nice thick sauce. Season with salt, pepper and more lime juice to taste.


Once cooked, fluff up the rice with a fork and stir in half the chopped coriander. Serve on plates with the pork skewers on top. Mix any pork juices from the baking tray into the peanut drizzle and spoon this on top of the pork. Sprinkle on the remaining chopped coriander. Enjoy!