Pork satay recipe is a classic street food that I learned to make back in college after volunteering at our local soup kitchen. It was there where I served up hundreds of the grilled pork skewers and taught a couple of high school volunteers how to make it. The following recipe is the very same satay recipe that they used back then, a robust marinade with peanut butter, sesame oil, and soy sauce as the main ingredients.
Pork Satay with Peanut Dipping Sauce
We love the dipping sauce that accompanies these tender pork strips, but if you’re in a hurry, substitute your favorite bottled peanut sauce instead of making your own.
1 hr 34 mins
18 servings (serving size: 1 skewer and 1 1/4 teaspoons peanut sauce)
- 1 (1-pound) pork tenderloin, trimmed
- ¼ cup low-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon reduced-fat creamy peanut butter
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- ¼ cup chopped green onions
- 18 (6-inch) wooden skewers
- Cooking spray
- Peanut Dipping Sauce
- Step 1Cut pork tenderloin in half lengthwise. Place plastic wrap over tenderloin halves; pound to 1/4-inch thickness using a meat mallet or small, heavy skillet. Cut each tenderloin half diagonally across the grain into 1-inch strips. Place strips in a large zip-top plastic bag.
- Step 2Combine soy sauce and next 5 ingredients in a small bowl; stir with a whisk until well blended. Pour over tenderloin strips in bag, tossing to coat, and seal bag. Marinate in refrigerator at least 1 hour, turning bag occasionally.
- Step 3While tenderloin marinates, soak skewers in water 30 minutes.
- Step 4Preheat broiler.
- Step 5Remove tenderloin strips from bag; discard marinade. Thread 1 strip onto each skewer. Place skewers on a broiler rack coated with cooking spray; broil 3 minutes on each side or until done. Serve with Peanut Dipping Sauce.
- Step 6Note: Nutritional analysis totals include Peanut Dipping Sauce.
Indonesian pork satay
- SERVES 4-6
- HANDS-ON TIME 25 MIN, GRILLING TIME 8-10 MIN, PLUS CHILLING
A sticky satay sauce makes these Indonesian pork kebabs impossible to resist. You can cook them under the grill or on the barbecue.
NUTRITION: FOR 6 SERVINGS
CALORIES704KCALSFAT45.3G (11.7G SATURATED)PROTEIN53.7GCARBOHYDRATES17.4G (11.9G SUGARS)FIBRE6GSALT4.3
- 4 garlic cloves, chopped
- 2 banana shallots, chopped
- 1 red chilli, chopped
- ½ tsp hot or sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp kecap manis (sweet soy sauce, from the world food section of supermarkets)
- 1 tbsp soy sauce, plus an extra glug
- 1 tbsp fish sauce
- Grated zest 1 lime and juice 2
- 300g crunchy peanut butter
- 1 tbsp palm sugar or light muscovado
- Large thumb-size piece fresh ginger, grated
- 600g British free-range pork leg, chopped into small chunks
- Sliced cucumber
- Spring onion
- Lime wedges
- Steamed rice
- Whizz all the ingredients (except the pork) to a paste in a food processor. Transfer half to a mixing bowl, add the pork and coat, then cover and chill for at least 30 minutes.
- Put the remaining sauce in a saucepan with a generous splash of water and heat gently, stirring, until the sauce turns a shade darker. Set aside until needed.
- If you’re using wooden skewers, soak them in cold water to stop them burning. Heat the grill as high as it will go. Lightly oil a foil-lined baking tray. Thread the pork onto 8-12 skewers, then lay out on the tray and grill for 8-10 minutes, turning once, until blackened in places and cooked through. Serve with the sauce and your choice of accompaniments.
- Use chicken or peeled king prawns instead of pork. Marinate prawns for no more than 1-2 hours. Griddle or barbecue as here, turning halfway through.
- Marinate the pork for up to 24 hours. Chill the sauce for up to 24 hours, covered; serve at room temperature.
Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce Recipe
Serves:6 to 8 servings
For the Spice Paste:
- One (1-inch) knob fresh turmeric, peeled (about 10g), or 1 teaspoon (4g) ground turmeric
- 2 stalks lemongrass, bottom 4 inches only, outer layers and root removed, thinly sliced (about 80g)
- 8 medium cloves garlic, sliced (about 60g)
- 2 small shallots, sliced (about 75g)
- 3 whole dried pasilla or guajillo chiles, stems and seeds removed, roughly chopped (about 40g)
- 2 tablespoons (about 30g) palm sugar or brown sugar
- 2 teaspoons (about 6g) whole coriander seeds
- 1 tablespoon (about 9g) whole white peppercorns
- Kosher salt
- 2 pounds (1kg) boneless pork shoulder, cut into 3/4-inch cubes
For the Glaze:
- 1 cup kecap manis (8 ounces; 240ml); see notes
- 1/4 cup sugar (about 2 ounces; 50g), plus more if needed
- One (2-inch) knob ginger, roughly chopped
- 4 medium cloves garlic, roughly chopped
For the Dipping Sauce:
- 10 ounces roasted peanuts (285g; about 1 1/2 cups)
- 1/4 cup (60ml) vegetable or canola oil, divided
- 1 ounce (30g) tamarind pulp, soaked and strained (see notes), or 2 teaspoons (10ml) tamarind concentrate
- 1 tablespoon (15ml) kecap manis or fish sauce
- Water, as necessary
- Sugar, to taste
- For the Spice Paste: Combine turmeric, lemongrass, garlic, shallots, chiles, sugar, coriander, white peppercorns, and 2 teaspoons (8g) kosher salt using a mortar and pestle, working in batches if necessary. Pound into a fine paste. (For an easier method, pound with the mortar and pestle until a rough paste is formed, then transfer to a food processor to reduce to a fine paste. I do not recommend using the food processor alone if you want maximum flavor.) Divide mixture into thirds.
- Combine pork and one-third of spice paste in a large bowl and toss with your hands until all of pork is thoroughly coated in the mixture. Cover and refrigerate for at least 45 minutes or up to overnight. Thread pork onto skewers. To do this efficiently, cut an onion or potato in half and place it on your cutting board. Place a piece of pork on top of it and push through it with the skewer. Repeat until each skewer has about 6 inches of pork threaded onto it. Pork should be pushed together quite tightly. Discard onion half (or grill it) after use. Keep pork skewers refrigerated until ready to cook.
- For the Glaze: Meanwhile, combine kecap manis, sugar, ginger, and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until glaze is thick enough to coat the back of a spoon. Stir in one-third of spice paste and adjust seasoning with more sugar as necessary. Strain mixture through a fine-mesh strainer, using the back of a spoon to extract as much liquid as possible. Discard solids. Leftover glaze can be stored indefinitely in a covered container in the refrigerator.
- For the Dipping Sauce: Pound peanuts with the mortar and pestle until reduced to a rough powder. Heat 2 tablespoons (30ml) oil in a medium skillet over medium-high heat until shimmering. Add remaining third of spice paste and cook, stirring, until fragrant, about 1 minute. Add peanuts, tamarind juice, remaining oil, kecap manis or fish sauce, and 1/2 cup (120ml) water. Stir to combine. Once liquid comes to a simmer and turns creamy, adjust consistency with more water as necessary to produce a creamy sauce that just barely flows. Season to taste with a little sugar if desired. Leftover sauce can be stored for several weeks in a covered container in the refrigerator.
- To Cook: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- Working in batches as necessary, place pork directly over hot side of grill. Immediately start fanning coals or flames with a large piece of cardboard or with the hose of a Shop-Vac to prevent flare-ups. Cook, fanning constantly and turning pork occasionally, until pork is cooked through and browned on all sides, about 6 minutes total. Transfer pork to cooler side of grill and brush on all sides with glaze. Return to hot side of grill and cook, turning, just until glaze starts to bubble and get sticky, about 45 seconds. Transfer skewers to a serving platter and repeat until all pork is cooked.
- Brush pork with another layer of glaze just before serving and serve with peanut sauce on the side or spooned on top.
Mortar and pestle; bamboo or metal skewers (soak bamboo skewers in water for 30 minutes before using); a stiff piece of cardboard, a fan, or a Shop-Vac; food processor (optional); fine-mesh strainer, charcoal grill
To soak and strain tamarind pulp, combine 2 tablespoons (30g) pulp with 2 tablespoons (30ml) warm water and massage with your fingertips until softened. Press through a fine-mesh strainer. Keep the juice and discard the remaining pulp.
Kecap manis is a sweet Indonesian soy sauce that can be found in most Asian markets.
Thai Pork Satay
Servings:2 to 4 servings
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Pork satay is popular street food in Thailand, where it is eaten as both a snack and an entrée. You can make your own Thai pork satay at home on the grill or in the oven. The former is preferred to get the authentic smoky char on the meat, but baking the pork in the oven works in a pinch.
Serve the Thai pork satay with an easy peanut sauce, which can be whipped up in just minutes, on the side for dipping. It’s a great party dish because it can be picked up and eaten with your hands, and satay can be frozen and reheated for your next satay craving.
- 1 pound pork
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 4 tablespoons fish sauce
- 1 tablespoon lime juice
- 1/2 tablespoons dark soy sauce
- 1/3 cup honey
- 1/2 cup coconut milk
- 1 package wooden satay sticks
Steps to Make It
- Gather the ingredients.
- If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
- Cut the pork into thin strips that are approximately 1 to 3 inches wide.
- Combine all other ingredients to make a marinade, stirring well to dissolve the honey. Taste the marinade. This marinade should taste both sweet and salty; if you’d prefer it to be spicier, add more cayenne pepper.
- Pour marinade over the pork. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
- When ready to cook, skewer the meat, weaving it lengthwise along the stick. Position the meat near one end of the stick, leaving the other half as a handle for turning.
- Brush grill grates with oil and then lay satay on the grill for 5 to 7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.
- Serve with an Easy Thai Peanut Sauce and rice on the side.
- If desired, garnish with fresh coriander and fresh-cut red chiles.
- These satays make a great finger food to hand out at parties together with the peanut sauce as a dip.
- If you can find fresh lemongrass and galangal in an Asian market, chop them up and add to the marinade for a more authentic flavor.
- To cut the pork more easily, put it in the freezer for 20 minutes before you slice it. This firms up the meat, making it easier to thinly slice it without risking injury to your fingers or butchering the flesh.
- Mince three green onions and use them instead of the shallot.
- Lemon juice is a good substitute for lime juice in this recipe.
- To make oven-baked satay, preheat the oven to 400 F. Prepare a baking sheet, and then arrange the pork skewers on it. Cook until the pork is cooked through, about 15 minutes. You can also broil the satay, placing the pan 3 inches from the broiling element, until the meat is cooked through.
- Replace the pork with thin slices of boneless, skinless chicken breast.