PORK STEAKS IN SATAY STYLE SAUCE   (serves 3)

Ingredients:

2 tbsp sunflower oil

6 pork steaks, trimmed of 95% of their fat (assuming 2 each)

1 onion, chopped finely

3 dessertspoonfuls of red Thai curry paste

400ml tin of coconut milk

200ml chicken stock

1 teaspoonful of dried red chilli flakes (to taste)

2 dessertspoonfuls of peanut butter

2 dessertspoonfuls of cider vinegar

sea salt & freshly ground black pepper

1 tbsp chopped fresh coriander.

Method :

1.  In a deep frying pan or wok, heat the oil until really quite hot, then sear the pork steaks on both sides.  Once the steaks are golden brown, remove and reserve to keep warm.

2.  Add the onion to the pan and cook on a moderate heat until softened and golden brown.

3.  Add the Thai curry paste and stir to combine.  Cook for some 3-4 minutes until the oil is separating from the paste.

4.  Add the coconut milk and stir well to combine.  Make sure you get all the bits from the bottom of the pan, as these are all flavour.

5.  Add the chicken stock and stir to combine.

6.  Once the sauce is bubbling, return the pork steaks to the pan and simmer - uncovered - for some 10-15 minutes, or until the pork is cooked through.  It is at this stage that you can taste the sauce and decide whether or not to add the dried red chilli flakes, but just remember that the peanut butter will do its best to wipe out every other flavour, so be brave!

7.  Add the peanut butter and stir gently to combine.  The sauce will thicken at this stage, so take care to stir regularly to prevent it catching on the bottom of the pan.

8.  Add the cider vinegar, stir to combine.  Give the vinegar 5 minutes or so to simmer and amalgamate with the other flavours, then taste for seasoning and adjust.  I found the dish required a fair amount of salt, to bring out the flavours of the peanuts.

9.  Just before serving, add the chopped coriander, saving a little back to sprinkle over the plated up dish.

Serve with plain white rice (basmati is good) and a light green vegetable such as sugar snap peas.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk