Pork Satay with Peanut Sauce

This recipe for Pork Satay with Peanut Sauce features tender, spiced, marinated skewered pork paired with an aromatic and fragrant peanut sauce.

What is satay?

Satay (or sate) is a Southeast Asian dish consisting of seasoned meat that is skewered and barbecued, usually served with a peanut sauce.

It is believed that satay is originated from Indonesia.

Satay has numerous similar counterparts, including Japanese yakitori, Middle Eastern or South Asian kebabs, and Chinese chuan.

Why you'll love this recipe

This recipe for pork satay is:

Delicious: this unique blend of spices permeate through the meat, giving it additional flavor. 

Easy to make: you can easily make this satay recipe at home with a little preparation.

Adaptable: swap out the pork and use chicken, beef or lamb instead.

Gluten-free: this recipe is naturally gluten-free.

Ingredients you'll need

Satay

• lean pork: cut into thin slices; you can also use beef or chicken 

Aromatics:

• shallots: if you don't have shallots, you can substitute with white onion
• fresh garlic
• lemongrass: is a long white/green stalk with a lemony, citrusy aroma, used in lemongrass tea
• fresh ginger
• water: to blend everything together

Spice mixture: 

• cumin powder: ground cumin seed; a fragrant powder used in many curries
• fennel seed powder: ground fennel seed; has a anise-y/licorice aroma
• curry powder: is a blend of spices used in curries; each blend will vary, so use one that you like
• turmeric powder: a yellow-colored powder with slightly bitter flavor, used predominantly in curries as well as Vietnamese crepes (banh xeo)
• galangal powder: or fresh galangal
• chili powder: if you don't like it too spicy, you can omit
• light soy sauce: regular soy sauce
• vegetable oil: helps the spices permeate the meat
• sea salt: for flavor
• granulated sugar: or brown sugar 

Peanut sauce

• aromatics: shallots, garlic, lemongrass fresh turmeric, galangal
• tamarind paste: made from tamarind fruit mixed with a little water; has a tangy, acidic flavor
• dried red chilies: adds some heat and spice to the sauce; omit if you don't like spice
• hot water: for thinning out the sauce
• roasted peanuts: ground
• thick coconut milk: full-fat coconut milk
• palm sugar: or granulated sugar
• curry powder: you can use your favorite curry powder blend -- I use a Malaysian curry powder
• cumin powder: is made from ground cumin seeds
• coriander seed powder: from the cilantro plant; has an fragrant, floral aroma
• sea salt: or savory flavor
• vegetable oil: or peanut oil
• chili oil: for additional spice; optional

You can find all these ingredients at your local Asian supermarket.

How to make satay at home

Prepare the meat marinade

In a food processor or high-powered blender, add in shallots, garlic, lemongrass, ginger, water and process until smooth. 

Add in the spices: cumin, fennel, curry powder, turmeric powder, galangal powder, chili powder, light soy sauce, vegetable oil, salt and sugar.

Marinate the meat:

Pour the mixture into the meat and marinate overnight, or at least 4 hours.

Prepare the satay:

Soak the bamboo skewers for 2-3 hours, or use metal skewers.

Thread the meat with skewers.

Turn on the oven broiler to 500F.

Brush each meat skewer with vegetable oil on both sides.

Arrange the meat skewers on a baking sheet lined with aluminum foil, with a wire rack sitting on top.

Grill for 3 minutes per side, and carefully flip, grilling for another 3 minutes, or until browned and slightly charred.

Garnish with chopped peanuts and/or fresh cilantro, and serve warm with peanut sauce. 

Cook satay peanut sauce

In a food processor, combine shallots, garlic, lemongrass, turmeric, galangal, tamarind paste, red chilies, hot water and blend into a smooth paste.

Add in curry powder, cumin powder, coriander powder and salt and blend.

In a large pot, heat 1 tablespoon of vegetable oil and transfer the blended mixture. Cook the spice mixture until the paste is fragrant.

Add in ground peanuts, coconut milk, palm sugar and 1 C of water.

Cook until the sauce is thickened, about 45 minutes. Drizzle with chili oil.

Serve peanut sauce with satay skewers.

How to serve

Serve pork satay with peanut sauce as is, or pair with steamed rice and some fresh vegetables such as sliced cucumbers, or tomatoes.

You can enjoy the satay right off the stick, or remove the meat from the stick.

How to store

Fridge:

Store cooked satay in an airtight container in the refrigerator for up to 5 days.

Freezer:

You can also store cooked or uncooked pork satay in a freezer-safe container in the freezer for up to 3 months.

Expert tips & FAQs

If you have a charcoal grill, you can use that to barbecue the satay skewers.

I don't recommend using pork tenderloin - the texture is too soft.

For additional flavor and aroma, use a lightly bruised lemongrass stalk to brush vegetable oil on top of the satay meat before grilling.

The peanut sauce can be paired with any type of protein, such as chicken, beef, or even tofu. 

Why soak the bamboo skewers?

Soaking the bamboo skewers prevents them from burning too quickly.

If you're using metal skewers, you can skip this step.

Other delicious recipes you may like

Be sure to check out these recipes:

Chicken Satay with SunButter Satay Sauce

Chicken Yakitori (Japanese-Style Skewered Chicken)

Sotteok (Skewered Korean Rice Cakes with Sausages)

Tteokkochi (Skewered Korean Rice Cakes with Spicy Gochujang Glaze)

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 5 votes

Pork Satay with Peanut Sauce

This recipe for Pork Satay with Peanut Sauce features tender, spiced, marinated skewered pork paired with an aromatic and fragrant peanut sauce.

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Appetizer

Cuisine: Asian, Malaysian, Southeast Asian

Servings: 8

Calories: 543kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Satay:

• 1 kg lean pork beef, or chicken, cut into pieces

Aromatics:

• 4 shallots
• 4 cloves garlic
• 1 stalk lemongrass
• 1" piece ginger
• 2 tablespoon water

Spice mixture:

• 2 tablespoon cumin powder
• 1 tablespoon fennel powder
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 2 teaspoon galangal powder
• 2 teaspoon chili powder
• 2 tablespoon light soy sauce
• 2 tablespoon vegetable oil
• ½ teaspoon sea salt
• 4 tablespoon granulated sugar or brown sugar
• 2 tablespoon peanut oil for brushing

Satay peanut sauce:

• 8 shallots or 1 large onion
• 4 cloves garlic
• 2 stalks lemongrass
• 1 piece fresh turmeric thin, pinky-sized
• 2 thick slices galangal about 1"
• 2 tablespoon thick tamarind paste
• 15 dried red chilies
• 1 C hot water
• ½ tablespoon curry powder
• ½ tablespoon cumin powder
• ½ tablespoon coriander powder
• 1 teaspoon sea salt
• 1 tablespoon vegetable oil or peanut oil
• 200 g roasted peanuts ground
• 200 ml thick coconut milk ½ can
• 100 g palm sugar 2 discs, or granulated sugar
• 1 C water room temperature
• 1 teaspoon chili oil optional

Instructions

Prepare the meat marinade:

• In a food processor or high-powered blender, add in shallots, garlic, lemongrass, ginger, water and process until smooth.
• Add in the spices: cumin, fennel, curry powder, turmeric powder, galangal powder, chili powder, light soy sauce, vegetable oil, salt and sugar.

Marinate the meat:

• Pour the mixture into the meat and marinate overnight, or at least 4 hours.

Prepare the satay:

• Soak the bamboo skewers for 2-3 hours, or use metal skewers.
• Thread the meat with skewers.
• Turn on the oven broiler to 500°F/260°C.
• Brush each meat skewer with vegetable oil on both sides.
• Arrange the meat skewers on a baking sheet lined with aluminum foil, with a wire rack sitting on top.
• Grill for 3 minutes per side, and carefully flip, grilling for another 3 minutes, or until browned and slightly charred.
• Garnish with chopped peanuts and/or fresh cilantro, and serve warm with peanut sauce.

Cook satay peanut sauce:

• In a food processor, combine shallots, garlic, lemongrass, turmeric, galangal, tamarind paste, red chilies, hot water and blend into a smooth paste.
• Add in curry powder, cumin powder, coriander powder and salt and blend.
• In a large pot, heat 1 tablespoon of vegetable oil and transfer the blended mixture. Cook the spice mixture until the paste is fragrant.
• Add in ground peanuts, coconut milk, palm sugar and 1 C of room temperature water.
• Cook until the sauce is thickened, about 45 minutes. Drizzle with chili oil.
• Serve peanut sauce with satay skewers.

Notes

Satay peanut sauce yields approximately 3 Cups.

Nutrition

Calories: 543kcal | Carbohydrates: 46g | Protein: 38g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 81mg | Sodium: 928mg | Potassium: 1304mg | Fiber: 6g | Sugar: 23g | Vitamin A: 993IU | Vitamin C: 126mg | Calcium: 111mg | Iron: 6mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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