Glazed pork satay skewers
- 600 g pork fillet
- 2 tablespoons oil
- 2 tablespoons reduced-sodium soy sauce
- 1 lime
- 150 ml reduced-fat coconut milk
- 2 dollops Hellmann's Real Mayonnaise
- 1 teaspoon red curry paste
- 1 tablespoon runny honey
- 2 teaspoons peanut butter
- 2 teaspoons reduced-sodium soy sauce
- 2 limes
Cut the pork fillet into bite sized chucks, then place in a medium sized bowl, add the groundnut oil and soy sauce. Leave to marinade in the fridge for a couple of hours.
In a small saucepan, heat the coconut milk with the curry paste and cook for a couple of minutes. Then stir in the honey, peanut butter and soy sauce.
Remove from the heat and leave to cool. Add the mayonnaise and lime juice, and mix the satay sauce up nicely
Thread the pork onto 8 medium sized skewers. Preheat a griddle pan or BBQ.
Cook the pork skewers on the griddle or BBQ for 3-4 minutes on each side or until the pork feels firm to the touch and there is no sign of blood.
Brush the pork with a little of the satay sauce and cook for a further 30 seconds on each side, or until the sauce starts to caramelise.
Serve the pork with the rest of the satay sauce and lime wedges.