Pork Satay

This easy pork satay is full of flavor! The pork is marinated in a creamy coconut and peanut sauce and then grilled to perfection. Served with a rich, homemade peanut sauce, this dish is great for parties or weeknight meals.

Ingredients Needed:

Marinade:

• 1 1/2 cups coconut milk
• 1/4 cup peanut butter
• 2 tablespoons fresh lime juice
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 2 Thai chile pepper, seeded and finely chopped
• 2 tablespoons cilantro
• Salt
• 1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
• Wooden skewers

Sauce:

• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, finely chopped
• 1 Thai red chile pepper, finely chopped
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 1/2 cups coconut milk
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 cup chunky peanut butter
• 1 tablespoon minced fresh cilantro

How To Make Pork Satay?

1. Marinate the pork: In a large bowl, whisk together coconut milk, peanut butter, lime juice, soy sauce, garlic, Thai chile peppers, cilantro, and salt. Add pork cubes and coat well. Cover and marinate in the fridge for 2 to 4 hours.
2. Prepare the peanut sauce: Heat vegetable oil in a pan over medium heat. Add chopped onion, garlic, and Thai chile pepper. Cook for about 4 minutes until softened. Stir in soy sauce, lime juice, coconut milk, coriander, and cumin. Mix in peanut butter until smooth. Simmer over low heat, stirring often. Add fresh cilantro, then remove from heat.
3. Grill the pork: Preheat the grill to medium-high heat. Remove pork from the marinade and thread onto soaked wooden skewers. Grill for 7 to 8 minutes, turning occasionally, until fully cooked and slightly charred.
4. Serve: Enjoy the grilled pork skewers with warm peanut sauce on the side.

Recipe Tips:

• Use fresh pork for the best texture: Pork tenderloin is the best choice because it’s soft and cooks quickly. Avoid using tough cuts, or the satay may turn dry.
• Marinate long enough for more flavor: Let the pork marinate for at least 2 hours, but overnight is even better. This helps the meat absorb all the flavors and stay juicy when grilled.
• Thread the pork tightly on skewers: When placing the pork cubes on skewers, keep them close together. This helps keep the meat moist and prevents it from drying out too fast while grilling.
• Grill over medium heat to prevent burning: High heat can burn the peanut marinade and leave the inside raw. Use medium heat and turn the skewers every 2 minutes for even cooking.
• Thin the peanut sauce if needed: If your sauce is too thick, add a little warm water or coconut milk while stirring. This keeps it smooth and easy for dipping.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pork satay cool down first. Then, put it in a sealed container and store it in the fridge for up to 3 days. Keep the peanut sauce in a different container.
• Freeze: You can freeze pork satay for up to 2 months. Put the cooled skewers in a freezer bag and remove the air. Freeze the peanut sauce separately.
• Reheat: Heat a pan over medium-low heat and add a splash of oil. Cook the pork for 2–3 minutes, flipping occasionally, until heated through.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 800mg
• Potassium: 500mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 35g

Try More Bobby Flay Recipes:

• Green Pork Chili
• Bobby Flay Pulled Pork with Black Pepper Vinegar
• Bobby Flay Grilled Pork Chops​