Smart Double Pork Satay Salad
with Marinated Radishes and Mango
South Asian-inspired flavours take centre stage in this yummy salad. Ground pork is sautéed with aromatic ginger, then dressed in a nutty vinaigrette. Juicy bursts of pickled radish and mango bring bold bites of freshness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Pork
113 g
Spring Mix
30 g
Ginger
3 unit(s)
Radish
1 unit(s)
Red Mango
2 tbsp
Rice Vinegar
(Contains Sulphites)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Honey
28 g
Peanuts, chopped
(Contains Peanuts)
1 unit(s)
Chili Pepper
Not included in your delivery
1 tbsp
Oil*
0.19 tsp
Salt*
0.19 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Heat Guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium, 1 tsp (2 tsp) spicy and 1 1/2 tsp (3 tsp) extra-spicy! Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on peanuts so they don't burn!)Transfer to a plate.
Thinly slice radishes.Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add radishes, then toss to coat.
Peel, pit, then cut mango into 1/2-inch pieces. (TIP: Don't worry if mango is a little under-ripened; this recipe works great either way!)Peel, then mince or grate ginger.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
Heat the same pan (from step 1) over medium-high.When hot, add pork and half the honey to the dry pan. Cook, breaking up pork into smaller pieces, until lightly charred and cooked through, 4-5 min.** Add half the soy sauce, 1 tbsp (2 tbsp) ginger and chilis. (NOTE: Reference heat guide.) Season with salt and pepper. Cook, stirring often, until fragrant, 1 min.
While pork cooks, add peanut butter and 1 tbsp (2 tbsp) warm water to a small bowl. Whisk until smooth.Add remaining honey, remaining soy sauce and remaining vinegar. Season with salt and pepper, then whisk to combine.
Add spring mix and mango to the bowl with marinated radishes, then toss to coat.Divide salad between plates. Top with pork mixture.Drizzle peanut sauce over pork. Sprinkle peanuts over top.Sprinkle with any remaining chilies, if desired.
