Pork Satay Recipe
Pork Satay Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste of Home Test Kitchen
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.

Ingredients

  • 1/3 cup reduced-sodium soy sauce
  • 2 green onions, sliced
  • 3 tablespoons brown sugar
  • 3 tablespoons minced fresh cilantro
  • 3 tablespoons Thai chili sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons minced garlic
  • 1 pound pork tenderloin, cut into 1/4-inch slices
  • 1/3 cup creamy peanut butter
  • 3 tablespoons hot water
  • 2 teaspoons lime juice

Directions

In a small bowl, combine first seven ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate 30 minutes.
Drain and discard marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers on a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear.
Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers. Yield: 20 servings.
Originally published as Pork Satay in Simple & Delicious March/April 2009, p51

Nutritional Facts

1 skewer: 73 calories, 4g fat (1g saturated fat), 13mg cholesterol, 172mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

  • 1/3 cup reduced-sodium soy sauce
  • 2 green onions, sliced
  • 3 tablespoons brown sugar
  • 3 tablespoons minced fresh cilantro
  • 3 tablespoons Thai chili sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons minced garlic
  • 1 pound pork tenderloin, cut into 1/4-inch slices
  • 1/3 cup creamy peanut butter
  • 3 tablespoons hot water
  • 2 teaspoons lime juice
  1. In a small bowl, combine first seven ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate 30 minutes.
  2. Drain and discard marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers on a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear.
  3. Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers. Yield: 20 servings.
Originally published as Pork Satay in Simple & Delicious March/April 2009, p51

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Reviews forPork Satay

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MY REVIEW
Lady Fingers User ID: 2682286 259198
Reviewed Jan. 4, 2017

"I cooked this recipe for lunch and I can highly recommend the marinade. I followed the recipe exactly, except that I cooked the meat in a hot, lightly oiled pan, instead of on skewers on a grill. The meat came out wonderful. It was juicy, flavorful, and seared to a lovely reddish color because of the soy.

The peanut sauce, on the other hand, just didn't work for us. The only flavors which came through were peanut and salt. We felt it would have benefited from fish sauce instead of soy, some ginger, and lime rind or lemongrass. I will make the Satay Pork again, but I'll use a different dipping sauce."

MY REVIEW
kmarie0218 User ID: 1380853 64092
Reviewed Jul. 29, 2012

"This is one of my favorite recipes from quick and Simple. I've made it a bunch of times. Going to make it for dinner tomorrow in fact! It's so different from what I usually make. I made it for a friend once so she could try it too. I'm a sucker for peanut butter and wasn't sure how it would be in a dish like this, but it's SO good! I'm actually going to let it marinade for 24+ hrs. so making dinner after work won't take as long."

MY REVIEW
Trumpetvine User ID: 6137826 155343
Reviewed Sep. 30, 2011

"This sauce is great! I marinated chicken thighs in this sauce all day and grilled them...turned out incredible!"

MY REVIEW
tippicanoe27 User ID: 4908189 130127
Reviewed Mar. 4, 2011

"Made them for a party. They were a big hit and others asked for the recipe."

MY REVIEW
Seminoles User ID: 1412865 78745
Reviewed Jun. 6, 2009

"Delicious! Easy to make, really attractive on the plate....what's not to love? This is a keeper!"

MY REVIEW
taradeann User ID: 2732099 130976
Reviewed Mar. 5, 2009

"My husband and I loved this! The marinade is versatile, so I like to double it up to use on steak and chicken. If making the dip, I'll probably go a little easy on the peanut butter next time."

MY REVIEW
pikemom User ID: 3919246 78660
Reviewed Feb. 26, 2009

"I was looking for something easy and interesting and this recipe sure fit the bill. I'm kind of daring in the kitchen, so when we were expecting some friends over,I thought "Why not?" There wasn't a scrap left. Raves all around. Thank you!"

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