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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.
Course Appetizer
Cuisine Asian, Malaysian, Southeast Asian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 543kcal
Author Michelle

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