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Pork Satay Recipe Max Lowery 2
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Pork Steak Recipe with Peanut Butter Satay and an Asian Slaw by Max Lowery

This mayo-free Asian slaw served with this pork steak recipe adds a twist to the version you’re probably used to. White cabbage is a bit of an unsung hero. It’s full of vitamin K, which helps keep bones strong and it’s also a great source of vitamin C, essential for protecting cells and keeping them healthy.

Serves 1

– 2 tbsp grass-fed butter
– 3 tsp soy sauce
– 1 garlic clove, finely chopped
– 250g pork steak
– 1 tbsp peanut butter (no added sugar or oil)
– 1 tbsp honey
– 1 tbsp boiling water
– 2 carrots, peeled and grated
– 50g white cabbage, grated
– a handful of mint, finely chopped
– a handful of coriander, finely chopped

For the dressing
– 1 garlic clove, finely chopped
– 1–2 red chillies, sliced
– 1 tbsp red wine vinegar
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 2 tbsp toasted sesame oil


Melt the butter in a frying pan and mix in half the soy sauce. Sauté the garlic until lightly browned.
Place the pork steak in the pan, cover and cook for 8–10 minutes on each side.
Meanwhile, combine the peanut butter, remaining soy sauce, honey and boiling water together in a small bowl.
Put the carrots and cabbage into a large bowl, and add the mint and coriander.
To make the dressing, mix the garlic, chillies, vinegar, fish sauce, lime juice and sesame oil together. Drizzle the dressing over the slaw and serve with the pork and satay sauce.

Pork Satay Recipe Max Lowery 2


the 2 meal day Max Lowery is a personal trainer and online health coach who trains many high-profile celebrity clients, influencers and tastemakers, including some of the world’s top models. In The 2-Meal Day, Max Lowery introduces intermittent fasting – eat just two meals a day, either breakfast and lunch or lunch and dinner – to burn fat and get fit fast.

Ditch the calorie-counting and the sugar highs and lows and enjoy two meals a day alongside Max’s workouts for a leaner, fitter, healthier body.

The 2 Meal Day by Max Lowery is published by Kyle Books. Photography by Kate Whitaker and Michelle Beatty.

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