Donal's Family Kitchen40 Minutes

Spicy Peanut Butter Satay Pork

Name: Spicy Peanut Butter Satay Pork
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp groundnut (peanut) or vegetable oil; 1 onion, thinly sliced; 3 garlic cloves, thinly sliced; 3cm piece of fresh ginger, peeled and grated; 1 red chilli, deseeded and thinly sliced; 500g pork loin fillet, diced; 4 tbsp crunchy peanut butter; 1 tbsp kecap manis; 2 tbsp soy sauce; 2 tsp fish sauce; 400ml tin coconut milk; 200g baby spinach; To serve :; Rice noodles; Juice of 1 lime; Handful of peanuts, chopped; Small handful of coriander (cilantro) leaves; 1 chili, chopped

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.

Donal SkehanFrom the series · Donal's Family Kitchen

40 min totalServes 4Medium

Time40 min

Serves4

SkillMedium

ShowSuper Food In Minutes

Method

Heat the oil in a pan over a high heat and add the diced pork, frying until brown all over. Remove the pork from the pan and set aside

Fry the onion for 6 minutes until it begins to soften and colour. Add the garlic, ginger and chilli and fry for a couple more minutes until aromatic.

Add the pork back into the pan, then 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 20 minutes until the pork is tender and the sauce a little reduced and thickened. Add the spinach, remove from the heat and stir until the spinach has wilted.

Serve with noodles, squeeze lime juice over the top and sprinkle with peanuts, coriander leaves, and chilies.

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

Cook's notes

Brown the diced pork over a high heat and take it straight out; it goes back in once the onion, garlic, ginger and chilli have had their time.
Give the onion a good 6 minutes to soften and colour, then add the aromatics for just a couple of minutes more until fragrant.
Simmer gently for the full 20 minutes once the coconut milk goes in — don't boil it hard — so the pork turns tender and the sauce reduces and thickens without splitting.
Stir the spinach through off the heat so it just wilts and keeps its colour.
Use crunchy peanut butter for texture, and deseed the chilli if you're cooking for children — save the fresh chilli garnish for the adult bowls.

Serve with Spoon over rice noodles with a squeeze of lime, chopped peanuts, coriander and extra fresh chilli. A crisp cucumber salad on the side is a nice cooling contrast.

Make ahead & storage Cool completely, then refrigerate for up to 3 days or freeze in sealed containers for up to 3 months. Defrost fully and reheat in a pan until piping hot, loosening with a splash of water if needed.

40 Minutes

Recipe by Donal Skehan · From the series Donal's Family Kitchen · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

592kcal

37gprotein

22gcarbs

42gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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