Pork Satay Skewers with Peanut Sauce
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
963
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 963 cal. | (46 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 52.6 mg | (438 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 72.1 μg | (160 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,726 mg | (43 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 248 mg | (83 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 530 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pork tenderloin
- 3 Chicken breasts
- 4 milliliters Indonesian soy sauce
- 1 Tbsp ginger (freshly grated)
- 2 garlic cloves
- 1 pinch Chili powder
- vegetable oil (for frying)
- For the peanut sauce
- 350 grams Peanut butter (chunky)
- 4 Tbsps Indonesian soy sauce
- 250 milliliters milk
- 3 Tbsps Vinegar
- 1 garlic clove
- 2 tsps cane sugar
- salt
- 1 pinch Chili powder
- 1 generous pinch ground cumin
- Lemongrass (for garnish)
How healthy are the main ingredients?
Peanut buttersoy saucegingersoy sauceChicken breastgarlic clovePreparation steps
1.
Cut pork into 2 cm (approximately 3/4 inch) cubes. In a large bowl, combine soy sauce, ginger and chili powder. Peel garlic and press through a garlic press into the bowl. Mix well. Add pork, toss to coat, cover and refrigerate 1 hour. Thread pork onto lemongrass.
2.
In a saucepan, stir together peanut butter, soy sauce, milk and vinegar. Peel and press garlic through a garlic press into the pan. Stir in sugar, salt to taste, chili powder and cumin. Cook over low heat until sauce is thick and beginning to boil. Season to taste and transfer to an ovenproof dish. Keep warm on stove.
3.
Heat oil in a fondue pot on the stove, and place pot on the chafing dish. At the table, cook meat skewers in hot oil.
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