Recipe courtesy of Roger Mooking
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Grilled Passion Fruit Pork Satays with Passion Fruit Tzatziki, Herbed Couscous and Vegetable Stir-Fry
Total:
1 hr 30 min
Prep:
30 min
Inactive:
45 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
30 min
Inactive:
45 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Grilled Passion Fruit Pork Satays:
  • One 3 to 4-pound boneless pork shoulder, trimmed and cut into 1-inch cubes
  • 1/4 cup fresh basil leaves, finely chopped 
  • 1/4 cup coconut milk
  • 1 tablespoon freshly ground black pepper
  • 2 passion fruits, insides scooped out
  • 1 shallot, minced
  • Salt
Passion Fruit Tzatziki:
  • 2 passion fruits
  • 1 cup cream cheese 
  • 1/4 cup milk 
  • 1/2 cup fresh basil leaves, finely chopped 
  • 1 shallot, minced
  • Juice of 1/2 lemon 
  • Salt and freshly ground black pepper
Herbed Couscous:
  • 1 1/2 cups couscous
  • 1/4 cup olive oil
  • Salt 
  • 1 1/2 cups water, boiled 
  • 1/2 cup fresh oregano leaves, roughly chopped 
  • 2 tablespoons fresh thyme leaves, roughly chopped
Vegetable Stir-Fry:
  • 1 tablespoon vegetable oil
  • 1 clove garlic, thinly sliced
  • One 15-ounce can whole baby corn, drained and rinsed
  • 2 cups snow peas, cleaned and ends trimmed
  • 2 carrots, peeled and thinly sliced on a bias 
  • 1/2 red onion, julienned
  • 1 teaspoon sesame oil
  • Salt

Directions

For the herbed couscous: Place the couscous, olive oil and some salt in a large bowl. Pour the water over the couscous and cover with plastic wrap. Once the couscous has absorbed all of the water, approximately 15 minutes, remove the plastic wrap and fluff with a fork. Add the herbs and set aside until ready to serve.

For the tzatziki: Place the pulp of 1 passion fruit, the cream cheese, milk, basil, shallots, and lemon juice in a bowl. Mix to incorporate and season with salt and pepper. Spoon the remaining passion fruit pulp on top, cover and place in the fridge until ready to serve. 

For the pork satays: Place the pork in a dish and add the basil, coconut milk, passion fruit pulp and shallots and mix well to ensure the pork is coated in the marinade. Place the pork in the fridge to marinate for a minimum of half an hour or a maximum of 24 hours. 

Preheat a grill or grill pan to medium-high heat. 

Remove the marinated pork from the fridge. Skewer approximately 5 pieces of pork per skewer. Sprinkle the pork with salt and place the satays on the grill. Grill on all sides until charred and cooked through. 

For the vegetable stir-fry: Heat the oil in a large saute pan or wok over medium heat. Once the oil is hot, add the garlic and toss until golden brown. Add the baby corn, snow peas, carrots and onions, and toss until tender. Add the sesame oil, season with salt and remove from the heat. 

To assemble: Spoon the herbed couscous in the center of a plate. Scatter the vegetable stir-fry around the couscous and place the grilled passion fruit pork satays on top of the couscous. Serve with the passion fruit tzatziki.

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