The Ultimate Grilled Pork Satay with Peanut Sauce
A classic Thai-style recipe for grilled Pork Satay served with a rich, homemade peanut sauce. Cubes of pork tenderloin are marinated for several hours in a flavorful mixture of coconut milk, peanut butter, lime juice, and Thai chiles. The marinated pork is then threaded onto skewers and grilled until cooked through. A separate, savory peanut sauce is prepared by simmering coconut milk with sautéed aromatics, spices, and chunky peanut butter.
- Prep Time: 2 hours 30 minutes (includes marinating time)
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Grilling, Marinating, Simmering
- Cuisine: Thai
Ingredients
- For the Marinade and Pork:
- 1 1/2 cups coconut milk
- 1/4 cup peanut butter
- 2 tablespoons fresh lime juice
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 Thai chile peppers, seeded and finely chopped
- 2 tablespoons cilantro
- Salt to taste
- 1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
- Wooden skewers
- For the Peanut Sauce:
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 1 Thai red chile pepper, finely chopped
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 1/2 cups coconut milk
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 cup chunky peanut butter
- 1 tablespoon minced fresh cilantro
Instructions
- Marinate the Pork: In a medium bowl, combine all marinade ingredients: 1 1/2 cups coconut milk, 1/4 cup peanut butter, 2 tablespoons lime juice, 1/4 cup soy sauce, 4 cloves of minced garlic, 2 chopped Thai chiles, and 2 tablespoons of cilantro. Season with salt.
- Add the pork cubes to the marinade, stir to coat, and let marinate for 2 to 4 hours in the refrigerator.
- Make the Peanut Sauce: While the pork marinates, heat the vegetable oil in a skillet. Add the chopped onion, 2 cloves of finely chopped garlic, and the finely chopped Thai red chile. Sauté for about 4 minutes.
- Stir in the 1/4 cup soy sauce, 2 tablespoons lime juice, 1 1/2 cups coconut milk, ground coriander, and cumin.
- Thoroughly blend the chunky peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently.
- Once simmering, stir in 1 tablespoon of minced fresh cilantro and remove the sauce from the heat.
- Grill the Pork: Preheat a grill to medium-high heat.
- Remove the pork from the marinade and thread the cubes onto the skewers. Discard the used marinade.
- Grill the skewers for 7 to 8 minutes, turning occasionally, until the pork is cooked through.
- Serve the hot pork satay skewers with the prepared peanut sauce on the side for dipping.
Notes
- If using wooden skewers, it is important to soak them in water for at least 30 minutes before grilling to prevent them from burning.
- The marination time of 2 to 4 hours is key for the pork to absorb the flavors.
- The heat level of the sauce can be adjusted by adding more or less of the Thai red chile pepper.
Find it online: https://www.eatswithsoul.com/pork-satay/