Serving amount:
  • Pork scotch fillet
  • 1 jasmine rice sachet
  • 1 ATLAS satay sauce tub
  • 1 cumins achet
  • 2 cucumbers
  • 1 long red chilli
  • 1 pineapple piece
  • 1 red onion*

Always read the recipe in full before you begin.

Pantry staples: Cooking oil, salt, sugar, vinegar (rice wine vinegar preferred) 

Allergens: Onion, garlic, nuts (peanut)

Specialised equipment: Char grill pan or barbecue (optional), skewers (optional) 

Chef's note: In Singapore, Boon Tat Street nicknamed ‘Satay Street’ opens after 7pm when the street is closed to cars and filled with tables and hawker stalls that sell satay. Satay sauce is made using roasted peanuts mixed with fresh aromatics such as lemongrass and galangal. 

* Use half of the red onion provided. 


1. Prepare the ingredients

Wash the vegetables. Halve the cucumber, remove the seeds using a small spoon and slice thinly on the diagonal. Thinly slice the onion*. Cut the pineapple into similar sized pieces as the cucumber. Halve the chilli, remove the seeds using a small spoon and thinly slice on the diagonal. 

2. Prepare the pork 

Preheat the char grill pan or barbecue over medium high heat. Cut the pork into 5mm thick pieces. Carefully thread about 3 pork pieces onto each skewer. You should have 3 skewers per person. Sprinkle the cumin and some salt over the pork. Drizzle with a little oil. If you do not have skewers we recommend cutting the pork into bigger pieces. 

3. Cook the rice 

Place the rice in a bowl and wash with cold water 3 times. Bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. When cooked strain through a sieve. 

4. Cook the pork 

Meanwhile, place the pork skewers onto the preheated char grill pan or barbecue. Cook for 5 minutes on each side, or until cooked to your liking. Alternatively, you can cook the pork in a frying pan over medium heat. 

5. Make the salad 

Combine the cucumber, pineapple, chilli and onion in a bowl. Dress the salad with a pinch of salt and sugar and a drizzle of vinegar. 

6. To serve

Divide the salad between serving plates. Top with the satay pork and satay sauce. Serve with the rice. Sprinkle with the peanut and shallot mix.