Pork Satay

Pork satay is a mouthwatering street food staple that brings the vibrant flavors of Southeast Asia to your table. Originating from Indonesia and popular across Thailand and Malaysia, satay typically consists of skewered and grilled meat served with a rich peanut satay sauce.

This broiler recipe offers a delightful balance of savory, sweet and spicy flavors, making it a perfect appetizer or addition to your potluck spread. This pork satay recipe impresses and is easy to make in bulk whether you’re hosting a gathering or craving something peanutty. Not in the mood to bother with skewers? Try this satay-style pork stew recipe or chicken satay noodles instead.

Ingredients for Pork Satay

• Soy sauce: Reduced-sodium soy sauce serves as the base of the marinade, infusing the pork with a deep umami flavor while keeping the sodium levels in check.
• Green onions and garlic: Sliced green onions and minced garlic add a pungent, savory depth that ensures the pork is infused with rich and complex flavors.
• Brown sugar: Sugar provides a subtle sweetness that balances  the salty soy sauce and enhances the caramelization of the pork during grilling.
• Cilantro: Minced cilantro brings a burst of fresh and citrus notes to the marinade to brighten up the overall flavor profile.
• Thai chili sauce: This slightly non-traditional addition adds a touch of heat and sweetness.
• Sesame Oil: Sesame oil offers a nutty, aromatic quality that deepens the marinade’s flavor, making the pork even more irresistible.
• Pork tenderloin: This tender and lean cut of meat absorbs the marinade beautifully, making it ideal for skewering and grilling. Use pork shoulder or pork butt instead for a fattier texture.
• Peanut butter: Creamy peanut butter is thinned out with hot water to form the base of the satay sauce. It adds a creamy and nutty richness that pairs perfectly with the marinated pork. Pick one of our favorite peanut butter brands or make a batch of homemade peanut butter.
• Lime juice: Fresh lime juice adds a zesty and tangy finish to the satay sauce that cuts through the richness of the peanut butter and balances the flavors.

Directions

Step 1: Marinate the pork

In a small bowl, combine the soy sauce, green onions, brown sugar, cilantro, Thai chili sauce, sesame oil and garlic. Mix until the brown sugar dissolves. Set aside 1/4 cup for the dipping sauce and pour the rest of the sauce into a bowl or shallow dish. Add the pork and turn to fully coat each piece. Cover the bowl and refrigerate for at least 30 minutes or overnight for a more intense flavor.

Step 2: Skewer and broil the pork

Drain the pork. Then thread the marinated pork slices onto 20 metal or soaked wooden skewers. Discard the marinade and place the skewers in a greased baking pan. Broil for three to four minutes on each side.

Editor’s Tip: Soak the wooden skewers in water for at least 30 minutes before broiling to prevent burning.

Step 3: Make the sauce

Combine peanut butter and water in a small bowl until smooth. Stir in the lime juice and the reserved soy sauce mixture. Use a blender to mix the ingredients for a smoother peanut sauce.

Satay Recipe Variations

• Make chicken satay: Swap the pork tenderloin for chicken breast or thighs to make chicken satay.
• Try veggie satay: Replace the pork with tofu or mushrooms for a vegetarian-friendly version.
• Use coconut milk: For added moisture and aromatic flavor, baste the skewers with coconut milk every couple of minutes. You can also add some to the marinade.

How to Store Pork Satay

Leftover pork satay can be stored in an airtight container in the refrigerator for up to three days. The peanut sauce can also be refrigerated in a separate container.

Can you freeze pork satay?

If you want to freeze the dish, place the cooked skewers in a single layer on a baking sheet and freeze until solid. Transfer the frozen skewers to a freezer-safe bag or container and store them for up to three months. The peanut sauce can be frozen separately in a small container. Thaw it in the refrigerator overnight if frozen and then warm it in a preheated 350°F oven for about 10 minutes. The peanut sauce can be reheated in the microwave or on the stovetop.

Can you make pork satay ahead of time?

You can marinate the pork up to 24 hours in advance. The peanut sauce can also be prepared and stored in the refrigerator until ready to use.

Pork Satay Recipe Tips

Can I bake pork satay in the oven?

You can bake the skewers in a preheated 425° oven for 15 to 20 minutes. Turn halfway to make sure the pork is fully cooked.

What is the best cut of pork for satay?

Pork shoulder or butt is ideal for satay because it stays moist and tender. The fat also lends flavor to the satay. This recipe uses leaner tenderloin which may be easier to find in smaller and more manageable portions.

Can I use chunky peanut butter for the sauce?

While you can use chunky peanut butter, it may result in a less smooth sauce. If you prefer a creamy texture, stick with creamy peanut butter or quickly blitz the sauce in a blender to smooth it out.