Singapore pork satay with lemon-curry rice

Singapore pork satay with lemon-curry rice
  • Cooking spray
  • 4 cooked pork chops, cut into 5cm pieces
  • 1 large red onion, cut into wedges
  • 120ml prepared teriyaki sauce
  • 1/4 cup sesame seeds
  • 4 cups cooked rice
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp finely grated lemon zest
  • 120ml reduced-sodium chicken stock
  • 1/3 cup golden sultanas
  • 1/3 cup shelled pistachio nuts
  • 2 tbsps chopped fresh coriander
  • Salt
  • Freshly ground black pepper
1) Coat a large griddle pan with cooking spray and preheat to medium-high.

2) Thread alternating pieces of pork and onion onto metal or wooden skewers. Brush the teriyaki sauce all over the onion and pork and roll the skewers in sesame seeds. Place the skewers onto the hot pan and cook for 3-5 minutes, until the seeds are golden brown.

3) Meanwhile, in a medium saucepan, combine the rice, curry powder, cumin, lemon zest, stock, sultanas and nuts. Bring to a simmer. Cook for 3 minutes to heat through.

4) Fold in the coriander and season with salt and pepper. Serve the skewers on top of the rice.

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