Step 1

Make satay sauce. Reserve 1 cup of the sauce.

Step 2

Thread pork onto eight 23cm metal skewers, coat with remaining satay sauce.

Step 3

Cook skewers on a heated oiled grill plate (or grill or barbecue), over medium-high heat, about 10 minutes or until cooked through.

Step 4

Meanwhile, boil, steam or microwave buk choy until tender; drain.

Step 5

Microwave rice according to directions on packet. Stir in coconut and onions; season to taste.

Step 6

Serve skewers with buk choy and coconut rice, top with coriander and accompany with reserved sauce for dipping and lime wedges.