BBQ Cumin Pork Skewers with ATLAS Satay Sauce, Pineapple & Cucumber
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In Singapore, Boon Tat Street — nicknamed 'Satay Street' — comes alive after 7pm, when the road closes to cars and fills with hawker tables selling satay. Real satay sauce is built on roasted peanuts and fresh aromatics like lemongrass and galangal, and that's exactly how our chefs make it.
Serves 2 · 20 mins + prep
In your box
- ATLAS pork tenderloin
- 1 ATLAS satay sauce tub
- 1 jasmine rice sachet
- 1 ground cumin sachet
- 1 peanut & shallot mix sachet
- 1 cucumber
- 1 red onion
- 1 pineapple bag
- 1 long red chilli
From your pantry
Cooking oil, salt, sugar, vinegar (rice wine vinegar preferred).
Equipment
Griddle or barbecue (optional), skewers (optional), saucepan, sieve.
Method
- Prepare the ingredients. Read the recipe in full before you begin. Bring a saucepan of water to the boil and wash the vegetables. Halve the cucumber, scoop out the seeds and slice thinly on the diagonal. Thinly slice the onion. Skin the pineapple and cut into pieces the same size as the cucumber. Halve and deseed the chilli, then slice thinly on the diagonal.
- Prepare the pork. Preheat the griddle or barbecue over medium-high heat. Cut the pork into bite-sized pieces and thread about 3 pieces per skewer — 3 skewers per person. Sprinkle with the cumin and salt, and drizzle with oil. No skewers? Cut the pork into bigger pieces instead.
- Cook the rice. Wash the rice until the water runs clear, cook in the boiling water for 8 minutes, stirring often, then strain and return to the pan with the lid on.
- Cook the pork. Grill the skewers for 5 minutes each side, or until cooked to your liking. A frying pan over medium heat works too.
- Make the salad. Combine the cucumber, pineapple, chilli and onion. Dress with a pinch of salt and sugar and a drizzle of vinegar.
To serve
Divide the salad between plates, top with the satay pork and satay sauce, and serve with the rice. Finish with the peanut and shallot mix.
Chef's tips
- Take the satay sauce out of the fridge early so it comes to room temperature.
- Soak wooden skewers in water for 30 minutes so they don't burn on the barbecue.
- Skip the chilli entirely if you don't want heat — or leave the seeds in for extra.
Allergens: garlic, onion, nuts (peanuts), wheat, gluten, fish, chilli. Gluten-free travellers receive a gluten-free sauce and peanut mix. Recipes are tested for 2 people — adjust times for larger boxes.