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Pork
Indonesian Pork Sate Serves 4
750g pork, cut into 2cm cubes
2 tablespoons oil
Marinade:
1 onion, finely sliced
1
/
4
cup lemon juice
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon curry powder
1
/
2
teaspoon ground coriander
1
/
4
teaspoon pepper
1. Combine marinade ingredients in a large
bowl. Add pork, stirring to coat and
marinate for 2 hours in the refrigerator.
2. Arrange pork pieces onto bamboo
skewers.
3. Heat oil in frypan on setting 6, brown
pork on all sides. Cook for approximately
15-20 minutes, turning occasionally and
brushing with marinade throughout
cooking.
4. Serve with tomato wedges and saffron
rice.
Note: To make saffron rice; for every 2 cups
of rice add
1
/
4
teaspoon of saffron to boiling
water.
Oriental Spare Ribs Serves 4
2 tablespoons oil
1kg pork spare ribs
1 cup marmalade
3
/
4
cup water
1 tablespoon soy sauce
1 clove garlic, finely chopped
1
/
2
teaspoon ground ginger
1. Heat oil in frypan on setting 6. Add pork
spare ribs and brown on all sides. Cover
and cook for 20-30 minutes, turning
occasionally.
2. Combine marmalade, water, soy sauce,
garlic and ginger.
3. Reduce heat to setting 1. Pour marmalade
mixture over ribs. Cover and cook a
further 15 minutes. Serve over rice.
Frypan Recipes continued
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