Pork and fennel satay

November 8, 2015


After cleaning the winter scunge of your BBQ, marinate these wee babies and make them your first BBQ of the season.

Prep Time: 15 minutes
Cook Time: 10 minutes

⦁    2t ground cumin seeds
⦁    2t ground fennel seeds
⦁    2t turmeric
⦁    1 and 1/2t salt
⦁    1T raw sugar
⦁    finely grated zest of 1 lemon
⦁    6T thick part of a can of coconut cream
⦁    700g trimmed pork, cut into cubes
⦁    small bamboo skewers, soaked in cold water for 30 mins


1. In a bowl mix seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream, then add the pork pieces. 2. Stir well to coat the pork. Refrigerate for at least 1 hour, up to 24 hours. 3. Thread meat onto the skewers, about 4 pieces per skewer. Brush with a little oil, then cook on high heat on the hot plate until cooked through. 4. Serve with a Results Room Real Food side salad.
NOVEMBER 9, 2015


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