📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with this authentic Pork Satay. Thinly sliced pork shoulder is bathed in a fragrant marinade of turmeric, lemongrass, and coriander before being grilled to charred perfection. Paired with a rich, creamy peanut sauce that balances sweet, salty, and spicy notes, this dish is a masterclass in complex flavor profiling and textural contrast.
🥗 Ingredients
The Pork and Marinade
- 1.5 pounds Pork shoulder (butt) (sliced into thin 1-inch wide strips)
- 2 stalks Lemongrass (white parts only, finely minced)
- 3 pieces Shallots (minced)
- 4 cloves Garlic (grated or minced)
- 1 teaspoon Ground Turmeric (for that iconic golden color)
- 1 tablespoon Ground Coriander
- 2 tablespoons Brown Sugar (packed)
- 2 tablespoons Fish Sauce (high quality)
- 2 tablespoons Vegetable Oil
The Signature Peanut Sauce
- 1/2 cup Creamy Peanut Butter (unsweetened is best)
- 3/4 cup Coconut Milk (full fat for richness)
- 1 tablespoon Red Curry Paste (adjust for heat preference)
- 1 tablespoon Tamarind Paste (provides essential tang)
- 1 tablespoon Soy Sauce
For Garnish and Serving
- 1 small Cucumber (sliced into rounds)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime (cut into wedges)
- 20 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Prepare the pork by slicing it against the grain into thin strips, about 1/8 inch thick. This ensures the meat remains tender after grilling.
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2
In a large mixing bowl, combine the minced lemongrass, shallots, garlic, turmeric, coriander, brown sugar, fish sauce, and vegetable oil. Whisk until the sugar is dissolved.
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3
Add the pork strips to the marinade. Massage the marinade into the meat with your hands to ensure every crevice is coated. Cover and refrigerate for at least 2 hours, preferably overnight.
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4
While the meat marinates, soak your bamboo skewers in cold water to prevent them from burning on the grill.
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5
To make the peanut sauce, heat a small saucepan over medium heat. Add a splash of coconut milk and the red curry paste, stirring until fragrant (about 2 minutes).
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6
Whisk in the remaining coconut milk, peanut butter, tamarind paste, and soy sauce. Simmer gently for 5-8 minutes until the sauce thickens and the oil just begins to separate on the surface.
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7
Thread the marinated pork onto the soaked skewers, weaving the meat back and forth in a 'S' pattern so it stays flat and even.
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8
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the skewers on the grill. Cook for 2-3 minutes per side. You are looking for deep golden-brown char marks and meat that is just cooked through.
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10
Baste the meat with any leftover marinade during the first 2 minutes of cooking only (to ensure food safety).
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11
Remove the skewers from the heat and let them rest for 3 minutes to allow the juices to redistribute.
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12
Transfer the skewers to a serving platter. Garnish with fresh cilantro and serve alongside the warm peanut sauce, cucumber slices, and lime wedges.
💡 Chef's Tips
For the most tender results, use pork shoulder rather than loin; the fat content prevents the meat from drying out over high heat. If you can't find fresh lemongrass, use 1 tablespoon of lemongrass paste available in most produce sections. Don't skip soaking the skewers—dry bamboo will catch fire almost instantly on a hot grill. If the peanut sauce becomes too thick, thin it out with a tablespoon of warm water or extra coconut milk until it reaches a dipping consistency. To get that authentic street-food flavor, try grilling over charcoal instead of gas for a smoky finish.
🍽️ Serving Suggestions
Serve with a side of Thai Jasmine rice or compressed rice cakes (Jadip) to soak up the extra sauce. Pair with a crisp, chilled Singha beer or a dry Riesling to cut through the richness of the peanuts. A side of 'Achat' (Thai cucumber salad with vinegar and chilies) provides a refreshing acidic contrast. Offer extra crushed roasted peanuts on the side for those who love added crunch. Serve as a hearty appetizer or double the portion size to serve as a main dinner course.