Bali holds a very special place in our hearts, it’s so special to us that we got married there last year. I love the food as it is so fresh and has so much flavour. One of our favourite dishes is satay and this dish is along those lines. I found the recipe on Pinterest, actually there were quite a few similar recipes and I can definitely see why as it was extremely tasty. Paulie uses a Ken Hom rice recipe which makes the most amazing fluffy rice every single time.
Ingredients (serves 2)
- 1/2 of a whole pork fillet
- 1/2 tsp coriander, ground
- 2 cloves garlic, minced
- juice of 1 lime
- juice of 1 orange
- 4 tbsp orange marmalade
- 4 tbsp smooth peanut butter
- 4 tbsp soy sauce
- 1/2 tsp black pepper, ground
- 1/2 tsp dried chilli flakes
- 1 tbsp rice wine vinegar
- 2 tbsp Olive oil
- wild rice to serve
For the Pork Fillet
- Combine the marmalade, garlic, coriander, cumin, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, dried chilli flakes and black pepper in a small bowl. Whisk until smooth.
- Add the pork fillet and refrigerate and let marinade for at least 30 minutes, or up to 8 hours.
- Preheat oven to 180 degrees (fan). Heat the olive oil in large oven-proof frying pan over medium-high heat.
- Add the pork tenderloin, and sear on all sides, until it’s nicely brown about a minute on each side. Place the entire pan into the preheated oven, and cook for about 15 minutes. Rest the pork on a board covered in foil before slicing.
- While the pork is cooking, pour the marinade into a small saucepan with a splash of water.
- Bring to a boil and simmer until slightly thickened, about 5 minutes.
- Serve the rice with the sliced fillet on top and spoon the sauce around the edge.
For the Wild Rice
- For Ken Hom’s perfect rice, use about 1in of water over the surface of the rice and boil it over high heat until all the liquid has evaporated. Turn the heat down to the lowest possible heat, cover and cook for 15 mins.