Stranger Foods

Apple satay pork

Serves 4 | Prep 20 mins | Cook 30 mins

I strongly believe fruits belong in savoury dishes when used correctly. We all know apples and pork go hand in hand, but there are so many more options that a heap of apple sauce with your pork belly roast. The apple in this dish asserts its authority early on, becoming a firm pillar of flavour in the development of the satay sauce. It elevates both the pork and the sauce by adding sweetness and sourness to the dish, which greatly benefits from both flavours.

Source: Elevate

Ingredients

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For the pork

550 g pork belly, cut into 2 cm cubes
3 cloves garlic, grated
2½ cm piece fresh ginger, grated
2 tbsp mild curry powder
2 tsp chilli flakes
4 tbsp light soy sauce
2 tsp fish sauce
1 tsp sesame oil
1 tsp sunflower oil

For the sauce

2 tbsp sunflower oil
1 brown onion, diced
3 cloves garlic, grated
2½ cm piece fresh ginger, grated
1 tsp chilli flakes
2 Granny Smith apples, cored and grated (no need to peel)
2 tbsp crunchy peanut butter
1 tbsp light soy sauce
1 tsp fish sauce
200 ml coconut milk

Instructions

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Add the pork belly cubes to a large mixing bowl. Add the garlic and ginger along with the curry powder, chilli flakes, soy sauce, fish sauce, sesame oil and sunflower oil and mix well to coat the pork. Leave the pork to marinate in the refrigerator for at least , but overnight is best.
Transfer the marinated pork mixture to the air fryer and cook at 170°C for , stirring every , until cooked and tender
Meanwhile, for the sauce, add the sunflower oil to a saucepan over a medium-high heat. Once it's hot, add the onion, garlic, ginger and chilli flakes. Once the onion starts to colour, add the grated apples and cook over a medium heat to allow the apples to soften and slightly caramelize, about .
Add the peanut butter, soy sauce and fish sauce and mix well so everything becomes a paste, then go in with the coconut milk and 200 ml of water. Leave this to simmer over a medium heat for .
Once you have a thick sauce, stir in the hot cooked pork. Serve on steaming hot rice.

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