Healthy, tasty, easy peasy.



    For the pork-

    • 1.2kg pork steaks, sliced into stir fry strips
    • 1 tbsp garlic powder
    • 1 tbsp curry powder
    • 2 tbsp brown sugar
    • 2 tbsp dark soy sauce
    • 2 tbsp light soy sauce
    • Juice from 1 juicy lime (or 2 not so juicy)

    For the peanut sauce-

    • 1 cup unsweetened, unsalted, crunchy peanut butter
    • 1 tsp garlic powder
    • ½ cup water
    • 1 tbsp brown sugar
    • 1 tbsp fish sauce

    For the salad-

    • 6x Lebanese cucumbers, peeled, halved lengthways, deseeded and cut into 1cm pieces
    • 1 heaped tsp salt
    • 1 tbsp brown sugar
    • 1 tsp toasted sesame oil
    • 1 tbsp toasted sesame seeds
    • Put the pork into a container, coat well in all the pork marinade ingredients and leave to marinade in the fridge for at least 20 mins
    • Put cucumber into a salad bowl, sprinkle with the salt, toss and rub salt evenly into the cucumber and leave for 5 mins
    • Put all the peanut sauce into a small saucepan and stir over low heat till combined and heated through. Adjust water to suit your desired sauce consistency. Keep warm till ready to serve.
    • Drain any excess liquid from the cucumber. Toss the rest of the salad ingredients in with the cucumber and keep chilled till ready to serve.
    • Stir fry the pork in a little coconut oil over high heat for 3 mins or so (till pork is cooked through) in 2 batches.
    • Serve pork with lots of steamed rice. The peanut sauce is best served on the side to dip the pork or cucumber into. Delicious served with coriander, sliced chillies and extra wedges of lime.

    Cooking Time: <30 mins
    Dish Type: Stir-Fry
    Occasion: Casual,Entertaining
    Special Diets: None
    Cuisine: Asian
    Kids Friendly: Probably not