25 mins
+ waiting
Pork Satay
Recipe by Graham
This recipe for Pork Satay is intended as a main dish. If you want to offer a quick and simple Satay with Peanut Sauce as an aperitif, refer to that menu. These little skewers of meat usually offered with peanut sauce are a very popular dish almost anywhere in Asia. Walk down almost any street and the mouth-watering aroma of Satay exudes from practically every corner you pass. Roadside stalls, hawker centres, night markets, coffee shops and even high-end restaurants all offer Satay.
Pork Patties With Sweet Chilli And Noodles 
Pork Tenderloin in Brandy and Orange Ingredients for Pork Satay
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Pork Satay
- Peel the shallots and the garlic. Cut the pork into small cubes of about ¾" (2cm). Place all the other paste ingredients except the cucumber in a food processor and grind to a paste. Add in a little water if needed. Marinate the pork pieces in the spice paste for 10-12 hours (overnight in the fridge works well).
- Thread the pork onto bamboo skewers and grill for 2-3 minutes on each side. Serve hot with fresh cucumber slices and the peanut sauce.
- To make Peanut Sauce, peel and grate (shred) the onion, peel and crush (mince) the garlic. Blend the chili powder with 1 teaspoon of cold water to make a paste. Heat the sunflower oil in a pan and add the onion and garlic. Fry gently until the onion is soft then add all the remaining sauce ingredients, stirring well to combine them together. When warm, transfer the sauce to a serving bowl and serve warm with the satay.
GRAHAM'S HOT TIP:
Soak the bamboo skewers in water for 2 hours before grilling, to avoid burning
Reviews of Pork Satay
 March 10 2015This recipe was delicious and approachable. I have made far more complicated satay recipes containing ingredients such as galanga, kaffir lime leaves, palm sugar and tamarind paste. It was a pain in the butt to find everything and put it all together. This easier satay gives a similar flavor profile without all the muss and fuss. Meat was tender and juicy with a lovely hint of peanutty goodness. Will definitely make again. FellaF (3 reviews) |
 August 31 2013The first bite of this pork satay just hit home like, WOW! These grilled marinaded kabobs are tender, flavorful, and juicy ... you definitely have to try this recipe. This is an excellent dish! Great flavors and tender. I cooked the skewers on the George Forman grill. The sauce is wonderful too. What a nice alternative to herb rubbed and roasted pork tenderloin. Thanks! Keira_Chicago (1 review) |
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