Peanutty Sate Pork Wrap

READY IN: 25mins
Recipe by evelynathens

This is a great-tasting sandwich! If you love sate anything, this is the sandwich for you.

Top Review by twissis

Made as written for a fellow Goddess of ZWT-9 (or at least I thought it was). My Story: As I browsed recipes ck'ing for ingredients I knew I could find here in Iceland & got down to pita bread, I was good-to-go w/this recipe - EXCEPT I had overlooked a keyword - WRAP. W/the recipe essentially done & assembly in progress, I read "Fold the pitas in half". So I'm thinking - Fold? How do you fold pita bread? It was only then that the WRAP word cleared the fog in my brain. Pita bread in Greece must be a tortilla! Duh! It was way too late to overcome my error, so we dined & enjoyed my version. DH said "It is messy, but good!" Ev will say "It is what it is." What can I say besides thx for sharing this tasty recipe w/us. :-)

Ingredients Nutrition


  1. Make the marinade: In a large bowl, combine the onion, ginger, garlic, lime juice, soy sauce and sugar.
  2. Whisk in the oil in a light stream.
  3. Stir in the crushed red pepper and the black pepper.
  4. Add the pork to the marinade, turning to coat completely.
  5. Set aside for 30 minutes to 1 hour.
  6. Preheat the oven to 350F.
  7. Make the peanut sauce: In a small bowl stir together all the sauce ingredients.
  8. Whisk in 1 ½ tblsps of water and set aside (make sure sugar is dissolved).
  9. Light a grill or preheat a grill pan over medium-high heat.
  10. Wrap the pitas in foil and warm them in the oven for 5-10 minutes, until pliable.
  11. Remove from the oven but do not unwrap.
  12. Remove the pork from the marinade and grill the slices, in batches if necessary, until just cooked through, 1-2 minutes per side.
  13. Transfer to a plate.
  14. Lay the pitas on a work surface.
  15. Spread each one with about 2 tsps of the peanut sauce and cover generously with watercress.
  16. Place a slice of pork off to one side on each pita.
  17. Top the meat with some spring onion slices.
  18. Fold the pitas in half and wrap in aluminum foil.
  19. Serve immediately.

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