Balinese NZ Pork steak satay

These NZ Pork kebabs will quickly become a favourite at summer barbecues

  • 20 mins preparation
  • 10 mins cooking (plus resting)
  • Serves 4
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Balinese NZ Pork steak satay
  • 1 tsp each ground cumin, garlic powder, ground nutmeg
  • 1/2 tsp ground chilli
  • 2 red shallots, finely chopped
  • 2 garlic cloves, crushed
  • 80 ml (1/3 cup) peanut oil
  • 700 g rindless NZ Pork steak (sirloin, leg or rump steak), cut lengthways into 1cm-thick pieces
  • Steamed rice, coriander leaves, lime wedges, to serve
Ginger glaze
  • 2 tbsp kecap manis (or 1 tbsp brown sugar and 1 tbsp soy sauce)
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tsp finely grated ginger
  • Juice and zest of 1 lime, plus extra to serve
Peanut sauce
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 2 1/2 tbsp peanut butter
  • 125 ml (1/2 cup) coconut cream


Balinese NZ Pork steak satay
  • 1
    Place spices, shallots, garlic and peanut oil in a large bowl, stirring to combine. Add NZ Pork, season and toss to coat. Stand until required.
  • 2
    For ginger glaze, place all ingredients in a small saucepan and simmer over low-medium heat, stirring occasionally, for 8 minutes or until reduced by half.
  • 3
    For peanut sauce, combine cumin, turmeric and peanut butter in a small saucepan over low heat, stirring, for 1 minute or until fragrant. Add coconut cream and cook, stirring occasionally, for 10 minutes or until slightly thickened. Keep warm.
  • 4
    Preheat a lightly greased barbecue or char-grill pan to medium-high. Thread each piece of NZ Pork onto a metal skewer. Grill skewers, basting with glaze regularly and turning frequently, for 5-10 minutes or until cooked and charred. Rest for 5 minutes, then serve with peanut sauce, steamed rice, scattered coriander leaves and lime wedges.