Justine Schofield’s – Otway Pork Skewers with Satay Sauce



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Serves 4


Prep: 30 min


Cooking: 30 min


  • 1 x 1.2kg Otway Pork scotch fillet (pork neck), rind and sinew removed, cut into 3 cm cubes
  • 1 tbs. olive oil
  • 1 tsp. turmeric
  • 1 tsp. coriander seeds, crushed
  • 1 Lebanese cucumber, cut into even chunks
  • 1 Spanish onion, cut into wedges


  • 125g (1/2 cup) crunchy peanut butter
  • 1 lemongrass stalk, white part finely grated
  • 1 garlic clove, finely grated
  • 2 tbs. light soy sauce
  • 1 tsp tamarind paste
  • 2 tsp. honey
  • 200ml coconut milk


Step 1
Combine all the sauce ingredients in a small saucepan, add 100 ml of water and whisk over medium heat until smooth and the consistency of thickened cream. If too thick, add a little more water.

Step 2
In a bowl, add turmeric, coriander seeds, salt and pepper and oil. Massage the marinade over the pork. Thread six to eight pieces of meat onto metal or wooden skewers, ensuring there are no gaps.

Step 3
Heat a large chargrill pan or barbeque over medium–high heat. Grill the pork skewers turning regularly for 15-20 minutes until nicely charred and cooked through.

Step 4
Serve skewers with satay sauce on the side along with cucumber, onion and rice.

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