📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with this authentic Pork Satay. Succulent strips of pork shoulder are bathed in a fragrant marinade of lemongrass, turmeric, and coriander, then grilled to smoky perfection over high heat. Each skewer offers a masterclass in balance—salty, sweet, and aromatic—perfectly complemented by a rich, spicy handmade peanut dipping sauce.
🥗 Ingredients
The Pork and Marinade
- 1.5 pounds Pork shoulder (butt) (sliced into 1/4 inch thin strips)
- 2 stalks Lemongrass (white parts only, finely minced)
- 3 pieces Shallots (finely minced)
- 4 cloves Garlic (grated or pressed)
- 1 teaspoon Ground Turmeric
- 1 tablespoon Ground Coriander
- 2 tablespoons Palm sugar (substitute brown sugar if needed)
- 2 tablespoons Soy sauce (light or all-purpose)
- 2 tablespoons Vegetable oil
Peanut Dipping Sauce
- 1 cup Roasted peanuts (unsalted, finely crushed)
- 1 cup Coconut milk (full fat)
- 1 tablespoon Red curry paste (for a gentle heat)
- 1 tablespoon Fish sauce (adjust to taste)
- 1 teaspoon Tamarind paste (for essential tang)
For Garnish and Serving
- 20-25 pieces Bamboo skewers (soaked in water for 30 minutes)
- 1 small Cucumber (sliced into rounds)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
-
1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
-
2
Slice the pork shoulder against the grain into thin strips, roughly 1 inch wide and 3 inches long. The fat marbling in the shoulder is key for flavor and moisture.
-
3
In a large mixing bowl, combine the minced lemongrass, shallots, garlic, turmeric, coriander, palm sugar, soy sauce, and vegetable oil. Whisk until the sugar is dissolved.
-
4
Add the pork strips to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
-
5
While the pork marinates, prepare the peanut sauce. In a small saucepan over medium heat, whisk the coconut milk and red curry paste until the oil begins to separate slightly.
-
6
Stir in the crushed peanuts, fish sauce, tamarind paste, and an extra teaspoon of palm sugar. Simmer on low for 5-8 minutes until the sauce thickens to a dipping consistency.
-
7
Remove the sauce from heat and let it cool to room temperature; it will continue to thicken as it sits.
-
8
Thread the marinated pork onto the soaked skewers, weaving the meat back and forth in a 'S' shape. Don't crowd the meat too tightly so it cooks evenly.
-
9
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
-
10
Place the skewers on the grill. Cook for 2-3 minutes per side. You are looking for a deep golden-brown char on the edges while keeping the center juicy.
-
11
Once the pork is cooked through and beautifully caramelized, remove from the heat and rest for 2 minutes.
-
12
Arrange the skewers on a platter, garnish with fresh cilantro, and serve immediately with the peanut sauce, cucumber slices, and lime wedges.
💡 Chef's Tips
Choose pork shoulder (butt) over loin; the higher fat content ensures the meat stays tender under high heat. If using a mortar and pestle to grind the lemongrass and shallots into a paste, you'll release more aromatic oils than chopping. For a smoother peanut sauce, use a blender; for a rustic texture, hand-crush the peanuts. Always soak your skewers—this prevents the wood from splintering or catching fire during the grilling process. If you don't have a grill, a smoking hot broiler in your oven works as a fantastic substitute.
🍽️ Serving Suggestions
Serve with a side of 'Achat' (Thai cucumber salad) to provide a cooling contrast to the rich meat. Pair with fragrant Jasmine rice or compressed rice cakes (Ketupat) to soak up the extra peanut sauce. A cold, crisp Lager or a dry Riesling cuts through the richness of the peanuts and pork beautifully. For a complete meal, serve alongside grilled pineapple spears dusted with chili flakes. Provide extra lime wedges for guests to squeeze over the skewers just before eating.