INGREDIENTS

2 tbsps garlic, crushed

1 tbsp fresh ginger, minced

2 tsps hot chilli sauce, divided

2 tbsps kecap manis

2 tbsps vegetable oil, divided

400g (14oz) lean pork chops, cut into cubes

1 spring onion, finely chopped

1 tsp ground coriander

¾ cup (200ml, 7fl oz) coconut milk

⅓ cup (100g, 3½ oz) unsalted peanut butter 

1 tbsp soy sauce

Skewer rack

METHOD

Whisk together the garlic, ginger, 1 teaspoon hot chilli sauce, kecap manis and 1 tablespoon of the oil in a large bowl. Add the meat and stir to combine. Cover and place in the fridge to marinate for 30 minutes.

Thread the pork cubes onto skewers. Place the kebabs on the skewer rack and spritz with oil.

Preheat the air fryer to 190°C (375°F). Spritz the air fryer basket with cooking spray.

Place the skewer rack in the air fryer. Cook for 12 minutes until golden and cooked through, turning halfway during cooking. 

To make the peanut sauce, heat 1 tablespoon of the oil in a saucepan. Add the spring onion and coriander and stir-fry for a minute. Pour in the coconut milk, peanut butter, soy sauce and remaining chilli sauce and bring to the boil. Cook for 5 minutes, stirring constantly. Add a little water if the sauce is too thick. Serve sauce on the side as an accompaniment to the satay.

Note: You can easily substitute store-bought satay marinade to make this recipe super quick and easy.

Serves 3

Prep + Cook time: 50 mins

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