Curry and Orange Pork Satay

Curry and Orange Pork Satay
  • 4 servings
  • 0:15 Preparation
  • 0:04 Cooking
  • 0:49 Total Time


Add all
  • 1/2 cup
    (125 mL)

    pure orange juice

  • 1/4 cup
    (60 mL)

    canola oil

  • 1 Tbsp.
    (15 mL)

    powdered curry

  • 1

    clove garlic, chopped

  • 3 Tbsp.
    (45 mL)

    unsalted peanuts, chopped

  • 1 lb
    (450 g)

    pork chops, cut into strips about 1 in. (2.5 cm) wide

  • 1/2 cup
    (125 mL)

    plain yogurt

  • 1 Tbsp.
    (15 mL)

    fresh mint, chopped

  • 1 tsp.
    (5 mL)


  • salt and ground pepper to taste


Mix orange juice, oil, curry, garlic, and peanuts in a shallow dish.

Thread pork strips onto skewers like a snake and place in dish. Allow

to marinate 30 minutes to 6 hours.

In the meantime, mix yogurt with mint and honey in a bowl. Season

and refrigerate until ready to serve.

Preheat barbecue to high.

Remove skewers from marinade, sponge up and cook 2 minutes on

each side.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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