Singapore Pork Satay with Lemon-Curry Rice

Ingredients

• 4 servings pepper black freshly ground
• 4 cups rice cooked
• 1 teaspoon curry powder 
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup golden raisins 
• 1 teaspoon ground cumin 
• 1 teaspoon lemon zest finely grated
• 0.5 cup chicken broth reduced-sodium
• 0.3 cup pistachios shelled
• 4  pork chops cooked cut into 2-inch pieces
• 1 large onion red cut into wedges
• 4 servings salt 
• 0.3 cup sesame seed 
• 0.5 cup teriyaki sauce prepared

Equipment

• frying pan
• sauce pan
• skewers
• grill pan
• wooden skewers

Directions

1. Coat a large griddle or grill pan with cooking spray and preheat to medium-high.
2. Skewer alternating pieces of pork and onion on metal or wooden skewers.
3. Brush teriyaki sauce all over onion and pork and roll skewers in sesame seeds.
4. Place skewers on hot pan and cook 3 to 5 minutes, until seeds are golden brown.
5. In a medium saucepan, combine rice, curry powder, cumin, lemon zest, broth, raisins, and nuts. Bring to a simmer. Cook 3 minutes to heat through. Fold in cilantro and season with salt and pepper.