Indulge in Indonesian satay pork with peppers

There's a juicy mouthful in every bite of this tempting combination of ground pork, crisp lettuce, and peanut sauce. Peppers and onions add a kick of flavour and a dose of nutrition. Prepare to be impressed.

This recipe takes 15 minutes to prepare, 12 to cook, and serves 4. Here's what you'll need:

• 2 onions
• 2 large peppers (1 red, 1 yellow)
• 30 ml (2 tbsp) olive oil or canola oil
• 500 g (1 lb) lean ground pork
• 3 cloves garlic
• 15 g (1 tbsp) ground coriander
• 30 ml (2 tbsp) soy sauce
• 4 scallions
• 1 head of crisp lettuce, such as romaine, separated into leaves, to serve

Satay sauce:

• 60 ml (4 tbsp) creamy peanut butter
• 1 clove garlic, crushed
• 5 ml (1 tsp) sesame oil
• 5 ml (1 tsp) soy sauce

1. Start by making the satay sauce. Combine the peanut butter, one crushed clove of garlic, and the sesame oil in a small bowl. Gradually whisk in 60 millilitres (four tablespoons) of boiling water. The mixture will start thick and glossy, then soften after about one minute and become pale. Stir in the soy sauce and set aside.
2. Halve and slice the onions, then quarter and slice the peppers. Heat 15 millilitres (one tablespoon) of the oil in a large frying pan over high heat. Add the ground pork and sauté, stirring occasionally, for about five minutes or until the meat is crumbly and browned and the excess cooking liquid has evaporated.
3. Add the remaining 15 millilitres (one tablespoon) of oil, the onions, and the remaining two crushed cloves of garlic to the frying pan and stir-fry them for two minutes. Stir in the peppers and coriander and stir-fry for another four to five minutes or until the peppers are tender. Remove from the heat and stir in the soy sauce.
4. Trim and slice the scallions diagonally. Arrange two to three lettuce leaves on each plate and divide the pork mixture among them. Spoon some of the satay sauce on each portion and garnish with the scallion slices.

• Use a green pepper instead of the red pepper. Shred a quarter of a napa cabbage and add to the ground pork mixture in step 3 after stir-frying the pepper for two minutes. Finish as above.
• Shred the lettuce instead of using the leaves whole and serve with two warmed flour tortillas or similar flatbread or wraps per portion. Spread the sauce over the wraps, divide the pork and peppers among them, then roll up and serve with the lettuce and scallions on the side.

Each tasty serving contains the following: 

• 414 Calories
• 25 g Fat (5 g saturated fat)
• 18 g Carbohydrates  (6 g fibre)
• 31 g Protein

If you're looking for a tasty way to prepare your pork that's healthy and still full of flavour, this is the recipe for you. Try it out and get a taste of Indonesia that's difficult to top.