A rich and creamy satay that relies on one of my favourite pantry ingredients, peanut butter. This also works incredibly well with chicken thigh meat. If you can't find kecap manis, replace with 1 tbsp dark soy sauce and a little brown sugar to taste.

EQUIPMENT

• Frying pan
• 2 x Chopping board
• Chopping knife
• Microplane
• Wooden spoon
• Large bowl
• Colander

INGREDIENTS

• 2 tbsp vegetable oil
• 1 onion
• 3 cloves garlic
• 1 thumb sized piece fresh ginger
• 1 red chilli
• 500g pork loin fillet
• 4 tbsp peanut butter crunchy
• 1 tbsp kecap manis
• 2 tbsp light soy sauce
• 2 tsp fish sauce
• 400ml coconut milk
• 100g baby spinach

To serve:

• 1 lime
• 1 small handful fresh coriander
• 300g rice
• roasted unsalted peanuts

METHOD

1. Thinly slice the onion and peel and thinly slice the garlic.
2. Peel and grate the ginger. Deseed and thinly slice the chilli.
3. On a clean chopping board, slice the pork into chunks.
4. Cook the rice according to packet instructions and set aside.
5. Heat the oil in a pan over a high heat and fry the pork until browned all over. Once browned, remove from the pan and add the onion for 6 minutes until it begins to soften and colour.
6. Add the garlic, ginger and chilli and fry for a couple more minutes until aromatic, before adding the pork back in.
7. Add the peanut butter, kecap manis, soy sauce, fish sauce and coconut milk. Bring to the boil then reduce the heat and simmer gently for 15 minutes until the pork is tender and the sauce a little reduced and thickened.
8. Add the spinach, remove from the heat and stir until the spinach has wilted.
9. Serve with rice, squeeze lime juice over the top and sprinkle with peanuts and coriander leaves.

How to Freeze: Allow to cool completely, then tip into freezerproof containers and freeze for up to 3 months. Defrost fully, then reheat in a pan until piping hot.