Pork Satay With Peanut Dipping Sauce Recipe
Grilled skewers are an international favorite, from richly marinated meats to chunky vegetables or cubed cheese. Food Republic recipe developer Julianne De Witt shares this pork satay with peanut dipping sauce that might just become your go-to skewered dish. "Satay, the national dish of Indonesia, is commonly a street food made of marinated meat (chicken, mutton, beef, or pork) grilled on bamboo skewers and served with a sauce," De Witt explains. "There are so many different versions of satay — Indonesia has over 200 types. Some contain curry and lemongrass, and mine is a simplified version of Indonesian satay."
A salty, tangy, coconut milk marinade tenderizes and flavors the pork to make it grill-ready. Paired with a zingy peanut sauce, the result is vibrant and complex, yet simple enough for a weeknight dinner. De Witt is a huge fan of the dish and comments, "It's easy, delicious, and healthy," and as a bonus, "great for those following a low-carb diet."
Gather the ingredients for pork satay with peanut dipping sauce
For this recipe, you'll need bamboo skewers, though De Witt says metal skewers will work too. For the marinade, grab some coconut milk, soy sauce, fish sauce, lime juice, minced garlic, grated ginger, tamarind paste, turmeric, sea salt, and pork tenderloin cut into 1-inch cubes. You'll also need cooking spray for the grill grates and minced cilantro to serve. As for the dipping sauce, get some chunky peanut butter, soy sauce, minced garlic, minced Thai chili, salt, and water to adjust it to your desired consistency.
"This recipe calls for pork tenderloin, a thin cut of meat that is the most tender part of the animal. Pork tenderloin is lean, juicy, and holds up well to marinades, making it an obvious choice for this recipe," De Witt explains. If you can't find it, "Boneless pork shoulder can be used in place of tenderloin."
Combine the marinade ingredients
Start by soaking the bamboo skewers in water — and don't skip this. De Witt explains that this step "is key so they don't burn on the grill."
Next, in a medium-sized bowl, add the coconut milk, soy sauce, fish sauce, lime juice, minced garlic, grated ginger, tamarind paste, turmeric, and salt. Use a whisk to combine the ingredients into a smooth marinade.
Marinate the meat
Add the cubed pork to the marinade, mix well to coat, and cover the bowl and refrigerate it for 1-4 hours. If you have more time, De Witt says, "The longer the marinade is on the pork, the better," and she even encourages marinating it overnight.
Make the peanut sauce
When the meat is almost done marinating, make the peanut sauce. Add the peanut butter, soy sauce, minced garlic, minced Thai chili, and salt to a medium-sized saucepan. Mix the ingredients together and add a bit of water to thin it out if desired. (De Witt adds about ⅓ cup, but you can adjust it to your preference.) Heat the contents to a simmer over low heat, stirring frequently to prevent the sauce from sticking to the bottom of the pan, then keep it warm to serve.
Grill the pork skewers
Spray the grill grates with the cooking spray and preheat the grill to 450 F. When the meat is sufficiently marinated, thread it onto the bamboo skewers. Place the skewers on the grill, letting the bamboo ends "hang off the grill a bit so the ends are away from direct heat," De Witt recommends. Grill the meat for 7-8 minutes or until it reaches 145 F internally when tested with a thermometer.
Alternatively, De Witt says that you can bake your pork satay in the oven at 400 F. In this case, De Witt instructs placing the skewers on a lined baking sheet and baking for about 20 minutes, or until the meat reaches 145 F.
Garnish and serve with sauce
Once the pork satay is ready, garnish it with cilantro and serve the meat with peanut dipping sauce. As De Witt suggests, "Serve this satay with jasmine rice and a simple cucumber salad. This recipe also makes great finger food, perfect for entertaining."
As for pork leftovers, keep them in a sealed container in the fridge for 3-4 days or up to 3 months in the freezer. "The peanut sauce will last for 6 weeks in a glass jar in the fridge. It will thicken up, so a little more water may need to be added to thin the sauce," De Witt notes.
- 10 bamboo skewers
- ½ cup coconut milk
- ¼ cup + 3 tablespoons soy sauce, divided
- 2 tablespoons fish sauce
- Juice of 1 lime
- 6 cloves garlic, minced, divided
- 1 tablespoon grated ginger
- 2 teaspoons tamarind paste
- 1 teaspoon turmeric
- 1 ½ teaspoons salt, divided
- 1 ½ pounds pork tenderloin, cut into 1-inch cubes
- ⅔ cup chunky peanut butter
- 1 Thai chili, minced
- ⅓ cup water, or as needed
- Cooking spray, as needed to prep the grill
- 2 tablespoons minced cilantro
- Soak skewers in water and set aside while you complete the recipe.
- Add coconut milk, ¼ cup soy sauce, fish sauce, lime juice, 4 minced cloves garlic, ginger, tamarind, turmeric, and 1 teaspoon salt to a medium-sized bowl and whisk the ingredients to combine.
- Add pork cubes to marinade, mix to coat, and refrigerate for 1-4 hours.
- Meanwhile, to a medium-sized saucepan, add the peanut butter, remaining soy sauce, remaining garlic, Thai chili, and remaining salt. Mix thoroughly and add water to reach desired sauce thickness. Bring the sauce to a simmer over low heat, stirring frequently. Keep warm until ready to serve.
- Spray grill grates with cooking spray and preheat the grill to 450 F.
- Remove the pork from the marinade and thread onto skewers. Grill for 7-8 minutes or until the meat reaches 145 F.
- Garnish satay with cilantro and serve with peanut sauce on the side.
| Calories per Serving | 589 |
| Total Fat | 37.9 g |
| Saturated Fat | 12.0 g |
| Trans Fat | 0.1 g |
| Cholesterol | 110.6 mg |
| Total Carbohydrates | 17.9 g |
| Dietary Fiber | 3.3 g |
| Total Sugars | 5.9 g |
| Sodium | 2,345.3 mg |
| Protein | 48.5 g |
