Rhubarb and Coconut Pork Satay

This is an ‘interesting’ one, where by ‘interesting’ I mean ‘odd’, and I’ll be the first to admit it. I can’t claim that it’s my own invention though, it’s heavily based on a Jamie Oliver recipe, and if it’s good enough for Jamie it’s surely good enough for me. I first saw this recipe on the TV years ago, and at the time I copied it down with the full intention of using it – the only time I’ve ever done so, to this day. I thought the recipe was so creative and imagined that the flavours would be really vibrant and fresh, I couldn’t wait to try it. And then, to put it simply, I didn’t. I still have that scribbled down recipe in a notebook, but I never got around to using it – until now. When I finally did use it, I made a few changes of my own and turned what was Hot and Sour Rhubarb and Crispy Pork with Noodles into a Rhubarb and Coconut Pork Satay, also with noodles. I will say that Jamie’s looks approximately one heck of a lot nicer than mine, but mine was a lovely curry, full of flavour and topped with spring onion, coriander, cress and slices of boiled egg. Egg and rhubarb. Who knew?

I started with the basic recipe a la Oliver – you can get it through the link above. It involves blending rhubarb, chili, honey, soy, garlic, ginger and mixed spice (which I substituted for five spice) until smooth. To this I added two tablespoons of quality peanut butter, and mixed again.

Er... it does go an 'interesting' colour...

I set this aside for the time being, and cooked some chopped onion, halved button mushrooms and diced pork steaks until the veg was soft and the meat browned. I poured the sauce over the top, stirred through then added a small can of coconut milk, about 200ml. I was a little concerned that I was adding too many flavours, but I was sure I could taste it in my brain, and my brain tongue is usually right. What I will say is that it no longer looked pretty and vibrant.

Where did all that colour go?!

I simmered on the lowest heat for half an hour, to let the pork cook slowly and become soft. When this time was up I hard boiled an egg, dropping some thin noodles into the pot for the last three minutes, and sliced up coriander leaves, a spring onion and mustard cress. I drained the noodles and shook over a little sesame oil, then put in the bottom of a bowl and covered with a big ladle of the curry and then all the toppings. Toasted coconut and/or almonds would also have been lovely, or crushed peanuts if you like that kind of thing.

And now for the whole recipe in an easier to read form…

Makes 3 – 4 servings:

• 1/2 serving of Jamie Oliver’s Hot and Sour Rhubarb 
• 2 tbsp quality peanut butter
• 300g pork steaks, cut into bite-sized pieces
• 100g button mushrooms, halved
• small onion, diced
• salt and pepper
• 200ml coconut milk (light or otherwise)

To serve (all optional!):

• egg noodles and sesame oil
• sliced spring onion
• mustard cress
• coriander leaves
• boiled egg slices
• toasted coconut
• toasted almond slices
• crushed peanuts

Combine the Hot and Sour Rhubarb sauce ingredients with the peanut butter in a blender, and set aside.

Over a medium heat, cook the pork, mushrooms and onion, seasoning with salt and pepper, until the meat is browned and the vegetables are soft.

Add the rhubarb and peanut sauce, then the coconut milk.

Turn the heat to very low and allow to simmer for forty minutes – if you’re having a boiled egg on top, put this in to cook after half an hour. For the last three minutes of cooking time, boil the noodles (if you’re having them).

Serve, garnished as you like, and marvel at the fact you’re eating curry with rhubarb in.