Peanut satay pork with leek, spinach & wild rice
A healthy version of the takeaway classic, this quick and easy peanut satay sauce is packed with Vitamin E from the peanuts, for keeping your heart healthy.
- 340 g pork loin
- 2 tomatoes
- 1 leek
- 80 g spinach
- 1 red chilli
- 2 tbsp peanut paste (nuts)
- 2 tsp tamari (soya)
- 20 g creamed coconut
- 1/2 lime
- 80 g wild rice
- Sea salt & black pepper
- Coconut oil / olive oil
- Boil a kettle. Rinse the wild rice and place in a pan of 400ml boiling water with a pinch of sea salt and simmer for 25-30 mins until cooked.
- Meanwhile, cut each tomato into 8 pieces, slice the leek in half lengthways and chop into 1 inch pieces, discarding the root. Finely chop the chilli. Slice the pork into thin strips.
- To make the peanut satay sauce: in a bowl dissolve the creamed coconut with 2 tbsp boiling water to form a sauce, then stir in the peanut paste, tamari, red chilli and juice from the lime.
- Heat 1/2 tbsp oil in a medium-sized pan and add the pork loin strips. Cook for 5 mins, then add the leeks, tomatoes and spinach and cook for a further 5 mins.
- Then add the peanut satay sauce and cook for a further 2 mins until the pork is cooked through and the sauce has reduced slightly.
- Drain the wild rice.
- To serve: place the wild rice onto a warm plate and spoon over the pork and vegetables in the satay sauce.