The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Satay Pork Skewers with Rice & Pickled Cucumber
Hands up if you love satay! You'll make your own sauce with peanut butter, maple syrup, tamari and lime. It goes perfectly with free-range British pork loins, sizzled on skewers. On the side? A pickled cucumber salad for freshness.
High protein
6 plants
Serving size
Ingredients
- 2 tbsp rice wine vinegar
- 1 midi cucumber
- 1 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 80g brown rice (brown rice (100%))
- 1 unwaxed lime
- 2 free-range pork loins
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 pepper
- 4 skewers
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 onion
- 2 tsp maple syrup
Nutritional Information
Calories: 650
Protein: 43g
Carbs: 46g
Fat: 32g
Ingredients
- 4 skewers
- 1 onion (use half)
- 1 midi cucumber (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 pepper (use half)
- 1 free-range pork loin
- 2 tbsp rice wine vinegar (use half)
- 2 tsp maple syrup (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 tbsp west african spice blend (use half) (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 650
Protein: 43g
Carbs: 46g
Fat: 32g
Satay Pork Skewers with Rice & Pickled Cucumber
Hands up if you love satay! You'll make your own sauce with peanut butter, maple syrup, tamari and lime. It goes perfectly with free-range British pork loins, sizzled on skewers. On the side? A pickled cucumber salad for freshness.
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Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Return to the pan and set aside.
- Make the pickled cucumber; finely dice the cucumber into 1cm cubes. Quarter the onion. Finely dice one-quarter and chop the remaining into bite-sized chunks. Place the cucumber and diced onion into a bowl with vinegar and a pinch of sea salt. Mix and leave to pickle.
- Dice the pepper into 3cm squares. Dice the pork loins into 6 cubes each, then add to a bowl with the pepper, onion chunks, spice blend, half the tamari and 1 tsp oil. Toss gently to coat, then thread the pork and veg onto the skewers.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the skewers and cook for 10-12 mins, turning occasionally, until golden brown and cooked through.
- Quarter the lime. Make the satay sauce; mix the peanut butter, maple syrup, remaining tamari, juice from 2 lime wedges and 1-2 tbsp water in a small bowl. Stir 1 tsp pickling liquid (to taste) through the rice.
- Serve the rice with pork skewers and pickled cucumber. Drizzle over the satay sauce. Garnish with remaining lime wedges.
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