If you and your family love pork satays served with a spicy peanut dip, this main course variation on the popular kebabs will prove very popular. Make the sauce with smooth or crunchy peanut butter according to personal taste.

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves 4

2tbsp groundnut oil

500g lean pork, cut into strips

1 onion, peeled and thinly sliced

1 large or 2 small courgettes, trimmed and cut into chunks

2tsp ground coriander

400g can chopped tomatoes with herbs

1tsp sugar

2tbsp Kikkoman Less Salt soy sauce

4tbsp smooth or crunchy peanut butter

To garnish:

Chopped unsalted peanuts

Chopped fresh coriander

1 Heat the oil in a large, deep frying pan and fry the pork in batches over a fairly high heat until browned, draining one batch from the pan before adding the next.

2 When all the pork has been browned, lower the heat, add the onion and cook for 10 minutes until softened, stirring occasionally. Add the courgette chunks, sprinkle in the ground coriander and fry for a further 5 minutes.

3 Pour in the chopped tomatoes and add the sugar and Kikkoman Less Salt soy sauce to the pan. Gradually stir in the peanut butter, return the pork to the pan, cover and simmer over a low heat for 30 minutes.

4 Serve sprinkled with chopped unsalted peanuts and fresh coriander. Accompany with warm flat breads or rice.


The dish can be made ahead and reheated but you may find the peanut butter has thickened the sauce too much. If this happens, adjust the consistency by thinning it with a little water or chicken stock.

Per serving (does NOT include flatbreads or rice)


20.7g fat

5.2g saturates

12.5g carbohydrates

10g sugars

4.2g fibre

35.4g protein

1g salt