A long time family favourite, pork satay skewers fill you up and are easy to make!

John Torode says: “It’s best to soak the skewers in warm water for an hour before you start. This will stop them from splintering and also prevent them from burning when you cook them. Try to leave the meat to marinate for 24 hours. It helps to tenderise it, makes it easier to thread and improves the taste.”


  • 1x pack Helen Browning’s organic pork leg steaks, cut into strips (6 per steak)
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp coconut cream
  • 1 tbsp red thai curry paste
  • 1 tsp fish sauce
  • 1 tbsp palm sugar
  • 2 -3 tbsp tamarind paste
  • 140g roasted peanut, finely chopped
  • 100ml coconut milk
  • 12 bamboo skewers


Soak the skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, place in the fridge for 30 mins minimum or up to 24hrs.

In a saucepan combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar (if you don’t have palm sugar, use soft brown sugar instead), tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.

Heat the grill to high. Thread marinated meat onto the soaked skewers and place on a  baking tray. Grill for 5 minutes on each side until golden brown and cooked through.

Serve with satay dipping sauce.

Helen Browning’s Organic Saddleback pigs enjoy an active, outdoor life, spending their time happily doing just what pigs like to do. Their meat has a distinctive, rich flavour and a fantastic texture. Our organic pork leg steaks offer a versatile, quick and tender cut of meat. Serve braised in a fruity sauce, spiced, barbecued, in breadcrumbs or griddled.

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