Satay Rice Salad with Pork Skewers

This recipe is great if you’re out and about. Premake the salad with leftover rice and take the dressing in a jar to add later. Cook your tasty pork skewers over a portable BBQ, or even an open fire!

Ingredients

Salad Ingredients
3 cups cooked rice (1 cup uncooked rice)
2 cups vegetables (frozen mixed vegetables or a combination of capsicum, carrot, celery, beans…)
1–2 spring onions, finely chopped
¼ cup peanut butter
1 clove garlic, crushed
1cm of fresh ginger root, finely grated
2 Tbsp lime juice
2 Tbsp soy sauce
2 Tbsp sweet chilli sauce
¼ cup water fresh coriander for garnish

Pork Skewers
500g pork fillet or pork schnitzel
1 tsp ground cumin
1 tsp ground coriander
pinch salt and pepper

Method

1. Place the cooked and cooled rice, vegetables and spring onions in a large bowl.

2. In a jar, add the remaining ingredients and shake until well combined. Pour over the rice and vegetables, and toss to combine.

3. Serve garnished with some fresh coriander.

4. Prep the meat. If using pork fillet, slice into wafer-thin slices. If using schnitzel, cut into 1.5cm strips.

5. Mix the cumin, coriander, salt and pepper together and rub all over the meat.

6. Thread the meat onto skewers, preferably [metal ones](https://www.gasmate.co.nz/products/bbq-skewers) if cooking over coals or on an open fire. If using bamboo skewers over a bbq grill or hotplate, soak the skewers in water for 10 minutes before threading the meat.

Recipe courtesy of [Nourish Magazine](https://nourishmagazine.co.nz).

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