Name: Pork Satay Hot Pot
Prep time: 15 min
Cook time: 4 h
Ingredients: 2 onions, roughly chopped; 2 cloves garlic, peeled; 3cm piece ginger, peeled; 1/2 cup The Good Nut Crunchy Peanut Butter; 2 tablespoons sweet chilli sauce; 2 tablespoons soy sauce; 2 tablespoons oil; 1kg diced trim pork; 1/4 cup cornflour; 2 carrots, peeled and coarsely grated; 1 cup chicken stock; 1/4 cup coconut cream; Steamed basmati rice, to serve; 1/4 cup chopped coriander; 1/4 cup fried shallots, to serve

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

PLACE the onion, garlic, ginger, peanut butter, chilli sauce and soy sauce in a food processor and pulse to form a coarse paste. Heat half the oil in a large frying pan, add paste and stir fry for 2-3 minutes until fragrant
TRANSFER to slow cooker. Dust pork in cornflour, heat remaining oil in frying pan and cook the pork, in batches, until well browned
TRANSFER pork to slow cooker and combine with onion mixture, carrot, stock and coconut cream. Cover and cook on high for 3-4 hours or low for 6-8 hours
SERVE with steamed rice, sprinkled with coriander and fried shallots

PLACE the onion, garlic, ginger, peanut butter, chilli sauce and soy sauce in a food processor and pulse to form a coarse paste. Heat half the oil in a large frying pan, add paste and stir fry for 2-3 minutes until fragrant
TRANSFER to slow cooker. Dust pork in cornflour, heat remaining oil in frying pan and cook the pork, in batches, until well browned
TRANSFER pork to slow cooker and combine with onion mixture, carrot, stock and coconut cream. Cover and cook on high for 3-4 hours or low for 6-8 hours
SERVE with steamed rice, sprinkled with coriander and fried shallots

PLACE the onion, garlic, ginger, peanut butter, chilli sauce and soy sauce in a food processor and pulse to form a coarse paste. Heat half the oil in a large frying pan, add paste and stir fry for 2-3 minutes until fragrant
TRANSFER to slow cooker. Dust pork in cornflour, heat remaining oil in frying pan and cook the pork, in batches, until well browned
TRANSFER pork to slow cooker and combine with onion mixture, carrot, stock and coconut cream. Cover and cook on high for 3-4 hours or low for 6-8 hours
SERVE with steamed rice, sprinkled with coriander and fried shallots

Ingredients

Method

Feedback and Reviews

Follow The Good Nut for more recipes

See the entire The Good Nut recipe collection

Ingredients

Method

More Asian Recipes

Follow The Good Nut for more recipes

See the entire The Good Nut recipe collection