Pork Satay Food

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Thai Pork Satay image

Thai Pork Satay - these skewers of pork marinated and grilled to perfection make delicious and easy Thai satay in your very own home!

Provided by Rasa Malaysia

Categories     Thai Recipes

Time 40m

Number Of Ingredients 18

36 wood skewers, 8 inches or so each, soaked in tepid water for 30 minutes
1 Thai granite mortar and pestle
1 charcoal grill, highly recommended, grates oiled
1 piece pork back fat (highly recommended but optional) (6-ounce/170 grams)
2 pounds (1 kg) boneless pork loin, cut into strips that are approximately 3 inches long(7cm), 1 inch (2 cm) wide, and 1/4 inch (0.5cm) thick
11/2 teaspoons coriander seeds
1 pinch cumin seeds
1 teaspoon kosher salt, plus extra for seasoning the skewers
14 grams thinly sliced lemongrass, tender parts only, from about 2 large stalks
1 piece peeled fresh or frozen (not defrosted) galangal, thinly sliced against grain (14 gram)
1 piece peeled fresh or frozen (not defrosted) yellow turmeric root, thinly sliced against grain (14 g)
2 tablespoons granulated sugar
6 tablespoons sweetened condensed milk, preferably Black & White or Longevity brand
1/2 teaspoon ground white pepper
1 cup unsweetened coconut milk, boxed, preferably
1 1/2 cups Naam Jim Sateh, peanut sauce, page 281
1 1/2 cups Ajaat, cucumber relish, page 283
6 slices Pullman or other thick-cut white bread, lightly grilled or toasted, then quartered


  • Put the fat in a small pot, add just enough water to cover, and set the pot over high heat. Bring the water to a rolling simmer, decrease the heat to maintain it, and cook until the opaque white fat has turned slightly translucent, about 5 minutes. Drain the fat, discarding the water, and cut it into approximately 3/4-inch squares that are about 1/4 inch thick.
  • Skewer one fat cube per skewer (discard any extras), pushing the cubes down to about 4 inches from the tip. Weave one skewer through the center of each strip of pork, exiting and entering several times, so the strip is fixed firmly to it and ends just below the tip of the skewer.
  • Combine the coriander and cumin in a small pan, set the pan over medium-low heat, and cook, stirring and tossing often, until the spices are very fragrant and the coriander seeds turn a shade or two darker, about 8 minutes. Let the spices cool slightly and pound them in a granite mortar (or grind them in a spice grinder) to a coarse powder. Combine the spice powder, condensed milk, lemongrass, galangal, turmeric, sugar, salt, pepper, and all but a few tablespoons of the coconut milk in a blender. Blend until smooth, then pour the marinade into a container, preferably a deep, narrow one. Swish the remaining coconut milk in the blender and pour it into the container.
  • Add the skewers to the container with the marinade so that the meat (not necessarily the fat) is submerged in the marinade. Let it sit for at least 30 minutes or up to 1 hour while you prepare the grill.
  • Prepare a grill, preferably charcoal, to cook over medium-high to high heat (see page 124). Or preheat a lightly oiled, large flat griddle over medium-high heat. Remove the skewers from the marinade, letting any excess drip back into the container. Season both sides of the pork with salt and cook in batches, if necessary, turning the skewers over once and moving them around to contain flare-ups, until the pork is just cooked through and the outsides are as charred as you like them, 3 to 6 minutes total.
  • Serve them right away (or cover loosely with foil for up to 15 minutes after grilling) alongside the peanut sauce, cucumber relish, and bread.

Nutrition Facts : Calories 74 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 30 people, Sodium 98 milligrams sodium, Sugar 2 grams sugar


Pork Satay image

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

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 servings.

Number Of Ingredients 11

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


  • In a small bowl, combine the first 7 ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a bowl or shallow dish; add the pork and turn to coat. Cover and refrigerate 30 minutes. , Drain pork, discarding marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers in 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.

Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges


Pork Satay With Thai Spices and Peanut Sauce image

Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Provided by David Tanis

Categories     finger foods, appetizer

Time 45m

Yield 12 small skewers

Number Of Ingredients 30

1 1/2 pounds pork loin, tenderloin or shoulder, sliced into thin rectangles (1/4 inch x 1 inch x 2 inches; you should have about 24 pieces)
1 shallot, minced
2 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons chopped lemongrass
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cup coconut milk
Cilantro and basil leaves, for garnish (optional)
1 pound Persian or Japanese cucumbers, peeled, halved and cut into 1/4-inch slices
1/2 teaspoon salt
2 tablespoons lime juice
2 tablespoons granulated sugar
2 small shallots thinly sliced, about 1/4 cup
2 fresh Thai or serrano chiles, sliced into rounds
1 cup dry roasted peanuts, unsalted
2 cloves garlic, chopped
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
1/8 teaspoon cayenne
1/2 cup coconut milk


  • Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
  • Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
  • Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
  • Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.


Penang Pork Satay image

I'm not exactly sure how much pork satay they eat in Penang, but I'm confident that your average pork-loving Malaysian would enjoy this explosive combination of flavors. Use a fairly large chunk of pork, because it doesn't take long to develop that beautifully brown, crusty exterior on the grill. Or in a broiler turned to high. Or in the oven at 500 degrees! Serve over rice with peanut sauce and cucumber salad.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Malaysian

Time 4h50m

Yield 10

Number Of Ingredients 18

2 ½ inch piece turmeric root, peeled and sliced thinly across the grain
1 teaspoon ground turmeric, or to taste
1 (2 inch) piece fresh ginger root, sliced
1 large shallot, roughly chopped
8 cloves garlic, peeled, or more to taste
¼ cup light brown sugar
3 tablespoons ancho chili powder
2 teaspoons ground coriander
1 teaspoon chipotle chili powder
½ teaspoon cayenne pepper
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon tamarind paste
½ bunch lightly packed cilantro leaves and stems
1 (2 1/2 pound) pork shoulder roast
1 tablespoon kosher salt
5 large metal skewers


  • Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
  • Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
  • Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

Nutrition Facts : Calories 152.9 calories, Carbohydrate 8.1 g, Cholesterol 35.6 mg, Fat 8.8 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 3.2 g, Sodium 897.8 mg, Sugar 3.9 g


Satay pork noodles image

Mildly spiced, sweet, sour, salty and crunchy, these delicious Thai inspired noodles will please the whole family.

Provided by Kristy Komadina

Time 30m

Yield SERVES 4

Number Of Ingredients 13

250g dried egg noodles
1 tablespoon flavourless oil
500g minced pork
1 red onion, roughly diced
1-2 long red chillies (to taste, increase number for more heat), finely sliced
2 tablespoons Ayam brand satay paste
2 tablespoons fish sauce
3 tablespoons ketjap manis
250ml coconut milk
1/2 cup roasted and salted peanuts
juice from 1 lime (plus extra lime wedges to serve)
1 tablespoon sesame oil
fresh coriander leaves, torn, to serve


  • Cook the egg noodles in boiling water according to the packet directions. Drain and set aside. Heat a wok on high heat, add the oil and the pork. Cook for about 5-7 minutes then add the diced onions. Cook for a further 2-3 minutes to soften the onion. Add the chilli, satay paste, fish sauce, ketjap manis, coconut milk and peanuts. Bring to the boil and cook for about 2 minutes until the sauce thickens. Add the noodles to the wok along with the lime juice and sesame oil. Serve in bowls with fresh torn coriander and some extra lime wedges. Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.


Pork satay image

John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant

Provided by John Torode

Categories     Snack, Starter

Time 35m

Number Of Ingredients 10

400g lean pork steak , cut into strips
1 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp coconut cream
1 tbsp red Thai curry paste
1 tsp fish sauce
1 tbsp palm sugar
2 - 3 tbsp tamarind paste
140g roasted peanut , finely chopped
100ml coconut milk


  • Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
  • In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
  • Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.

Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium


Pork Satay Hot Pot image

Categories     Meat

Yield 6

Number Of Ingredients 15

2 onions, roughly chopped
2 cloves garlic, peeled
3cm piece ginger, peeled
1/2 cup The Good Nut Crunchy Peanut Butter
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons oil
1kg diced trim pork
1/4 cup cornflour
2 carrots, peeled and coarsely grated
1 cup chicken stock
1/4 cup coconut cream
Steamed basmati rice, to serve
1/4 cup chopped coriander
1/4 cup fried shallots, to serve


  • PLACE the onion, garlic, ginger, peanut butter, chilli sauce and soy sauce in a food processor and pulse to form a coarse paste. Heat half the oil in a large frying pan, add paste and stir fry for 2-3 minutes until fragrant
  • TRANSFER to slow cooker. Dust pork in cornflour, heat remaining oil in frying pan and cook the pork, in batches, until well browned
  • TRANSFER pork to slow cooker and combine with onion mixture, carrot, stock and coconut cream. Cover and cook on high for 3-4 hours or low for 6-8 hours
  • SERVE with steamed rice, sprinkled with coriander and fried shallots


Thai Pork Satay image

This Thai pork satay recipe is easy to make and can be eaten as an appetizer, snack, or main course dish.

Provided by Darlene Schmidt

Categories     Appetizer     Side Dish

Time 35m

Yield 4

Number Of Ingredients 13

1 pound pork
1 shallot , minced
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne
4 tablespoons fish sauce
1 tablespoon lime juice
1/2 tablespoons dark soy sauce
1/3 cup honey
1/2 cup coconut milk
1 package wooden satay sticks


  • Gather the ingredients.
  • If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
  • Cut the pork into thin strips that are approximately 1 to 3 inches wide.
  • Combine all other ingredients to make a marinade, stirring well to dissolve the honey. Taste the marinade. This marinade should taste both sweet and salty; if you'd prefer it to be spicier, add more cayenne pepper.
  • Pour marinade over the pork. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
  • When ready to cook, skewer the meat, weaving it lengthwise along the stick. Position the meat near one end of the stick, leaving the other half as a handle for turning.
  • Brush grill grates with oil and then lay satay on the grill for 5 to 7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.

Nutrition Facts : Calories 442 kcal, Carbohydrate 30 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 11 g, Sodium 1596 mg, Sugar 25 g, Fat 22 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g


Pork Satay image

From the South Beach Diet's "Daily Dish" (Phase 1). This tasty satay dish turns dinner into a festive event. The pork can be broiled or grilled; if you don't have skewers, just broil the meat without them.

Provided by WendyMaq

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup creamy natural-style peanut butter, no sugar added
1/4 cup water
1 tablespoon rice vinegar
1 1/2 teaspoons rice vinegar
2 tablespoons low sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 1/2 lbs pork cutlets, cut lengthwise into 1/2-inch strips (about 3/4-inch thick)


  • Heat oven to broil.
  • Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red-pepper flakes in a mixing bowl. Place pork in a separate mixing bowl, add 3 tablespoons of the peanut butter sauce, and toss to combine.
  • Reserve remaining sauce.
  • Thread pork onto skewers and broil 4 minutes per side. Place remaining sauce in dipping cups and serve with pork.

Nutrition Facts : Calories 317.7, Fat 14, SaturatedFat 3.7, Cholesterol 112.4, Sodium 353.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.6, Protein 42.7


Indonesian Pork Satay image

Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork.

Provided by Debbie

Categories     Appetizers and Snacks     Spicy

Time 6h40m

Yield 4

Number Of Ingredients 13

2 cloves garlic
½ cup chopped green onions
1 tablespoon chopped fresh ginger root
1 cup roasted, salted Spanish peanuts
2 tablespoons lemon juice
2 tablespoons honey
½ cup soy sauce
2 teaspoons crushed coriander seed
1 teaspoon red pepper flakes
½ cup chicken broth
½ cup melted butter
1 ½ pounds pork tenderloin, cut into 1 inch cubes


  • In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
  • Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
  • Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
  • Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

Nutrition Facts : Calories 682.4 calories, Carbohydrate 22.1 g, Cholesterol 155.7 mg, Fat 49.6 g, Fiber 4.2 g, Protein 41.6 g, SaturatedFat 20.1 g, Sodium 2332 mg, Sugar 11.3 g


Pork Satay image

Make and share this Pork Satay recipe from Food.com.

Provided by susie cooks

Categories     < 30 Mins

Time 28m

Yield 10 skewers

Number Of Ingredients 9

1 lb pork tenderloin, trimmed of external fat
1/2 cup soy sauce
1/2 cup water
1 teaspoon chili powder
1 tablespoon peanut butter or 1 tablespoon sesame tahini
1 teaspoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sugar
1 tablespoon freshly squeezed limes or 1 tablespoon lemon juice


  • Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 20 minutes first).
  • Cut the slices into pieces, about 1 1/2 inches is diameter.
  • Mix together the remaining ingredients and stir the pork into them. Let sit for a few hours or overnight, refrigerated.
  • Thread the pork onto skewers without crowding, reserving the marinade.
  • Grill or broil until browned all over, a total of 5 to 8 minutes.
  • While the meat is cooking, bring the marinade to a boil and reduce it slightly. Use as a dipping sauce.

Nutrition Facts : Calories 86.8, Fat 3.3, SaturatedFat 1, Cholesterol 29.9, Sodium 837, Carbohydrate 2.8, Fiber 0.3, Sugar 1.7, Protein 11.3


Satay Pork Curry image

This curry goes well with fresh egg noodles and best of all its low-carbs.The Good Housekeeping Cookery Team tests every recipe three times before publishing, so you know it will work for you.

Categories     satay pork     curry

Time 30m

Yield 4

Number Of Ingredients 13

½tbsp vegetable oil
½ tbsp ground coriander
1 garlic clove, finely chopped
500 g (1lb 2oz) pork fillet, cut into 1cm (½in) rounds
150 g (5oz) mangetout
200 g (7oz) baby sweetcorn, chopped
2 tbsp. medium curry paste
2 tbsp. crunchy peanut butter
1 tbsp. light soft brown sugar
100 ml (3½fl oz) full-fat coconut milk
100 ml (3½fl oz) vegetable or chicken stock
Juice of 1 lemon
Large handful fresh coriander


  • Heat oil in a large frying pan and fry ground coriander and garlic for 30sec over a medium heat, then add pork and fry for 5min until golden, turning occasionally. Add mangetout and sweetcorn to pan and fry for a further 3min. Lift out pork and veg and set aside.
  • Add the curry paste to the empty pork pan and stir in the peanut butter and sugar. Cook for 1min, then stir in the coconut milk and stock until smooth. Bring to the boil and simmer for 3min until the sauce thickens.
  • Return pork and vegetables to the pan and simmer for 3-5min until veg are tender and meat is cooked through. Stir in lemon juice and fresh coriander. Serve with egg noodles. Like this? You'll love... 16 of the best chicken curry recipes Chicken katsu curry


Thai Pork Satay image

I love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. -Stephanie Butz, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 20

1 cup coconut milk
3 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon brown sugar
4 tablespoons canola oil, divided
1-1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon curry powder
Dash crushed red pepper flakes
1-1/2 pounds boneless pork, cut into 1/2-inch cubes
1 cup water
2/3 cup creamy peanut butter
1 garlic clove, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoons lemon juice
Dash crushed red pepper flakes
Hot cooked jasmine rice, optional


  • In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.

Nutrition Facts : Calories 515 calories, Fat 37g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1082mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.


Pork satay hot pot image

A rich, tasty and saucy pork satay dish Syns: 1.5 per portion

Provided by Pip.Payne

Number Of Ingredients 11

4 pork loin steaks (fat removed and cut into chunks)
1 onion (finely chopped)
2 cloves garlic (finely chopped)
1 tsp ground coriander
2 tbsp dark soy sauce
juice of 1 lemon
2 tsp honey
4 tbsp powdered peanut butter (please read above to find out more)
3 tbsp tomato puree
500 ml chicken stock
1 tsp chilli powder (optional)


  • Pre-heat oven to 170c. In a casserole dish, stir fry the onion, garlic and pork gently for 5 minutes in spray oil or low calorie cooking spray
  • Add the ground coriander, soy sauce, lemon juice, honey, peanut butter powder, tomato puree and cilli powder, and stir together until all combined.
  • Slowly pour in the chicken stock, stirring as you go to combine the sauce.
  • Once all mixed in thoroughly, bake at 170c for 1 hour- stirring well half way through cooking.


Thai Pork Satay with Peanut Dipping Sauce image

Thai Pork Satay is one of the most favored street foods in Thailand! Bits of pork marinated in a mix of garlic, ginger, soy sauce, and sugar along with whatever the cook decides to add to create a sweet and savory flavor. The marinated pork is threaded on skewers and grilled over hot coals. Street vendors usually serve these grilled pork satay skewers with sticky rice and a dipping sauce.

Provided by Pat Nyswonger

Categories     Main Dish

Time 23m

Number Of Ingredients 12

5 large garlic cloves, minced or grated
2 tablespoons grated ginger
1 teaspoon freshly ground white peppercorns
4 tablespoons palm sugar
4 tablespoons fresh lime juice (about 1 large lime)
2 tablespoons fish sauce
1 tablespoon tamari sauce
2 tablespoons oyster sauce
1.5 pounds pork shoulder, cut into 1/2-inch thick pieces
Bamboo skewers, soaked for 2-3 hours
1/3 cup toasted sesame oil to brush the pork
see our recipe for spicy peanut sauce


  • In a small dish, combine the marinade ingredients and stir to combine.
  • Place the pork pieces in a dish large enough to hold the pork in one layer. Pour the marinade over the pork, coating each piece well. Cover with plastic wrap and refrigerate 3-4 hours.
  • Thread the pork onto the skewers, pushing together snugly. Place on a plate and refrigerate until the grill is ready.
  • Prepare your grill with enough coals to maintain a medium-heat.
  • When the coals are ready, baste the pork lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the pork is again lightly charred and cooked throughout.
  • Serve hot or room temperature, garnished with lime wedges, fresh Thai basil, hot Jasmine rice and spicy peanut sauce .

Nutrition Facts : Calories 261 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 Sticks, Sodium 434 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat


Pork Satay image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 3h32m

Yield 4 to 6 servings

Number Of Ingredients 21

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
1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
Wooden skewers
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


  • Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
  • Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
  • Preheat the grill.
  • Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.


Pork Satay image

This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook

Provided by Alex Wilkens

Number Of Ingredients 8

2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon Chinese five-spice powder
1 tablespoon honey
1 tablespoon peanut oil
1 tablespoon kecap manis
2 teaspoons lemon juice
1 pound pork loin or shoulder, cut into strips or chunks


  • Combine the marinade ingredients in a bowl, stir the pork, and let marinate for an hour or so at room temperature. Thread meat onto skewers and grill over charcoal. Serve immediately with sambal kecap for dripping.


Satay pork steaks recipe image

Satay pork steaks are so easy to make and delicious too with a light, homemade peanut butter sauce giving the steaks extra flavour. You'll love them!

Provided by Nichola Palmer

Categories     Dinner

Time 25m

Yield Serves: 4

Number Of Ingredients 10

3tbsp crunchy or smooth peanut butter
1 garlic clove, crushed
1tbsp dark soy sauce
1cm piece fresh ginger, grated
Juice of ½ lime
½tsp ground cumin
½tsp ground coriander
4 pork shoulder steaks, halved
Chopped fresh coriander, to garnish
Salad, to serve


  • In small bowl mix together the peanut butter, garlic, soy sauce, ginger, lime, cumin and coriander. Season with salt and freshly ground pepper. Place the pork steaks in a non-metallic dish, brush the peanut butter mixture over both sides of the pork, cover and leave to marinate for 30 mins or up to a few hours. If cooking straight away, place the pork on a foil-lined grill pan.
  • Grill or barbecue over a medium heat for 5-8 mins each side depending on thickness, brushing with any remaining peanut mixture, until completely cooked. Sprinkle with chopped fresh coriander and serve with salad.

Nutrition Facts : @context https


Thai Pork Satay, 'Moo Satay' image

Pork satay consists of strips of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce. It's often served in Thailand with squares of toast, as shown in our recipe here. We made pork satay in the true authentic Thai style, which is time-consuming. Be sure to baste your satay as it's on the barbeque, note from our street vendor video (below left) he is constantly basting. It seems that most of the time, this style of satay is made with pork, but you can also find chicken satay and prawn satay. We offer a ready-made satay mix that's quite good for both chicken and pork.Recently we had a fantastic meal using this recipe, prepared with our high-fat Chaokoh coconut cream rather than coconut milk, and we omitted the peanuts altogether which led to a very rich, slightly spicy satay full of true Thai flavors (see pictures below right).There are four different things you need to make: marinade, basting sauce, satay sauce, and ajad.

Yield 4 Person(s)

Number Of Ingredients 33

Pork tenderloin, sliced into 1/4
Lemongrass water
Thin soy sauce
Coconut milk
Turmeric powder
Thai curry powder
Baking Soda
Coconut milk
Turmeric powder
Whole Dried Chile, soaked in water to soften
Chopped fresh galangal
Thinly sliced lemongrass
Fresh kaffir lime leaves, finely sliced
Fresh shallot, thinly sliced
Shrimp paste
Matsaman curry paste
White sesame seed, toasted in a dry wok or skillet
Dried roasted peanut
Coconut cream
Palm sugar
Fish sauce
Tamarind concentrate mixed with 1 tablespoon water
White vinegar
Thinly sliced cucumber
Sliced shallot
Fresh Thai chile peppers, sliced


  • Method for pork marinade Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool. For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below. In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more. Method for basting liquid Combine the four ingredients, mix well, and set aside. Method for satay sauce Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside. Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut cream. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well. Add remaining coconut cream. Add the sesame seed paste and pounded peanuts (or leave the peanuts out if you prefer) to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well. Method for Ajad In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this. Preparing And Serving Your Pork Satay Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist--with sliced toast as shown. Enjoy!

More about "pork satay food"

pork-satay-recipe-chicken-satay-recipe-สะเตะหม image
How we make our Pork or Chicken Satay. 1) Slice the meat into long strips about 1/4 inch thick. 2) Chop the galangal, lemongrass, and …
From thaicookbook.tv
Category Appetizers
Servings 6-10
Total Time 40 mins
  • Grind the peppercorns, cumin seeds, and coriander seeds into a fine powder using a mortar and pestle. Then add the herbs from step 2 and continue grinding until you get a soft pulp.
  • Whisk the coconut milk, sugar, salt, turmeric powder and salt together with the herbs and spices. Poor it over the meat and marinate for 3 hours.

pork-satay-salad-healthy-food-guide image
Instructions. Spray a large pan with oil and heat until hot. Add pork mince and stir-fry until browned. Turn down heat and add lime juice, peanut …
From healthyfood.com
Total Time 30 mins
Category Salads
Calories 394 per serving
  • 1 Spray a large pan with oil and heat until hot. Add pork mince and stir-fry until browned. Turn down heat and add lime juice, peanut butter and coconut milk. Stir to combine.

pork-satay-tesco-real-food image
Pound to a fine paste, then stir in the turmeric and chilli powders. Add the coconut cream, oil and sugar and stir until dissolved. Pour into a bowl. …
From realfood.tesco.com
5/5 (1)
Total Time 1 hr 10 mins
Category Canapes
Calories 55 per serving

pork-satay-recipe-bryant-ng-food-wine image
Step 2. In a large bowl, toss the pork strips with the shallot paste, 1 teaspoon of salt and the granulated sugar. Cover with plastic wrap and …
From foodandwine.com
Servings 4-6
Total Time 40 mins

pork-satay-recipe-chatelaine image
WHILE the pork is marinating, soak 24 bamboo skewers in water to cover for at least 30 minutes or up to 12 hours. TO grill the satay, prepare a …
From chatelaine.com
3.8/5 (4)
Estimated Reading Time 2 mins
Category Recipes

satay-wikipedia image
Pork satay, popular among the Indonesian Chinese community, ... There are usually no tables near street vendors, and customers thus tend to gather …
From en.wikipedia.org
Place of origin Indonesia
Alternative names Sate, Satai, Satti
Region or state Java
Main ingredients Skewered and grilled meats with various sauces, mainly peanut sauce

pork-satay-recipe-moo-satay-temple-of-thai image
Preparing the Satay: Marinate pork or chicken for 30 minutes with all the satay ingredients. To prepare the peanut sauce, heat coconut cream over medium heat and add curry paste mix well and add the remaining ingredients. Stir until thick …
From templeofthai.com

Skewers. Slice the pork tenderloins in half crosswise. Then, cut each piece into 1/4-inch (0.5 cm) thick strips. Once cut, the strips should be about 1 1/2 inches (4 cm) wide. Add …
From ricardocuisine.com
4/5 (16)
Total Time 55 mins
Category Main Dishes
Calories 890 per serving
  • Slice the pork tenderloins in half crosswise. Then, cut each piece into 1/4-inch (0.5 cm) thick strips. Once cut, the strips should be about 1 1/2 inches (4 cm) wide. Add the pork to the marinade and coat thoroughly. Cover and refrigerate for 1 to 4 hours. Thread the pork onto the skewers. Set aside.

Line a large baking sheet and a work surface with plastic wrap. On the work surface, using moistened hands, form scant 1/4-cup mounds of the pork mixture into sixteen 3-by-2 …
From foodandwine.com
Servings 4-6
Total Time 30 mins
  • Light a grill. Cut two-thirds off the tops of the lemongrass. Cut the tops crosswise into 5-inch lengths to make 16 skewers. Peel off any browned layers. Peel the bottom-third portions of 2 of the stalks to their inner bulbs and mince. Freeze the other 4 bulbs for another use.
  • In a large bowl, combine the ground pork with the minced lemongrass, chopped cilantro, soy sauce, ginger, garlic and curry paste.
  • Line a large baking sheet and a work surface with plastic wrap. On the work surface, using moistened hands, form scant 1/4-cup mounds of the pork mixture into sixteen 3-by-2-inch rectangles. Lay the lemongrass skewers on the pork rectangles and pinch the meat all around the lemongrass skewers. Transfer the skewers to the baking sheet.
  • Brush the pork lightly with oil, season with salt and pepper and grill the skewers over a medium-hot fire, turning once or twice, until browned and just cooked through, about 7 minutes. Transfer the pork skewers to a large platter, sprinkle with the chopped peanuts and serve with lime wedges.


From sbo.sg
  • Best Satay (Satay Club Stalls 7 & 8) Lau Pa Sat Festival Market, 18 Raffles Quay Raffles Place MRT, Singapore 048582.
  • Chai Ho Satay. 448 Clementi Ave 3, #01-10, Singapore 120448. Price. Minimum of 10 sticks. Pork: $0.45/stick. Chicken: $0.45/stick.
  • Haron Satay & Chicken Wing (Stall 55) 1220 ECP, #55 East Coast Lagoon Food Village, Singapore 468960. Price. Minimum of 20 sticks.
  • Yong Seng Satay. 51 Upper Bukit Timah Rd, #02-123, Singapore 588215. Price. Minimum of 10 sticks. Chicken: $0.60/stick. Mutton: $0.60/stick.
  • Satay by the Bay. 18 Marina Gardens Dr, #01-19, Singapore 018953. Price. Set A: $7. 10 satay. Set B: $14. 20 satay. Set C: $34.
  • Shi Xiang Satay. 335 Smith St, Singapore 050335 (Chinatown Complex) Price. Minimum of 10 sticks. Chicken: $0.70/stick. Mutton: $0.70/stick.
  • Boon Lay Satay. 221A Boon Lay Pl, 01-150 Market and Food Village, Singapore 642221. Price. Minimum of 10 sticks. Chicken: $0.60/stick.
  • Rahim Muslim Food. 453A Ang Mo Kio Ave 10, #01-01, Singapore 560453. Price. Minimum of 10 sticks. Chicken: $0.70 /stick. Mutton: $0.70 /stick.
  • Ah Pui Tiong Bahru Satay. 28 Smith St, Singapore 058942. Price. AhPui’s Famous Satay (Min 10 sticks): $1.10/stick. Satay rice: $0.70.
  • Victor Veggie. 79A Circuit Rd, Singapore 371079. Price. $0.80 per stick, minimum of 10 sticks. Operating Hours. Thursday – Tuesday (Closed on Wednesday)

The pork satay ($0.45 per stick, minimum order of 10 sticks) comes with a sweet seductive layer of fat that adds to the crunch and the essential charring. Chai Ho’s peanut sauce is thick, chunky, not too oily nor spicy, and irresistibly fragrant. The aroma and flavour of roasted peanuts is unmistakable. But unlike other peanut sauces, it does not come with pineapple …
From danielfooddiary.com
Estimated Reading Time 8 mins

Add the turnips, remove from the heat and stand for at least 1 hour to lightly pickle. 3. For the glaze, place all the ingredients in a small saucepan and simmer over low heat until reduced by ...
From sbs.com.au
3/5 (29)
Servings 4
Cuisine Indonesian
Category Lunch

Keto Pork Satay Skewers are made with tender pork loin cubes that are marinated in a delicious sauce that is loaded with flavour, and then paired with the most AMAZING easy peanut dipping sauce.This healthy low-carb combination will leave your taste buds wanting more. Keto Pork Satay Skewers. This is one of my favourite recipes that is tastes absolutely amazing!
From mycrashtestlife.com
Cuisine Thai
Total Time 46 mins
Category Main Meals
Calories 230 per serving

Heat the oil in a frying pan and add the onion, garlic and chilli. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat. Preheat the grill.
From foodnetwork.co.uk
Cuisine Thai
Category Starters
Servings 4

Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesia is thought to be the true birthplace of satay, but the dish was carried to surrounding countries including Thailand, Malaysia, Singapore, and others. The most popular satay is chicken or pork satay, but beef is also used as well as tofu satay.
From thespruceeats.com
Ratings 35
Calories 331 per serving
Category Dinner, Lunch, Appetizer

Method. Soak the noodles in a pan of boiling water for 5 minutes, drain and set aside. Meanwhile, fry the pork mince over a high heat in a large frying pan or wok for 10 minutes or until the juices have evaporated and the pork is starting to crisp. Add the garlic and sugarsnap peas, fry for a further 2 minutes.
From goodto.com
3.2/5 (221)
Category Dinner,Main Course
Cuisine Thai
Total Time 30 mins

Address : Medan Selera Jalan Othman @ PJ Old Town, Corner of Jalan Selangor and Jalan Othman, 47100 Petaling Jaya. Business Hours : 5.30pm-9.00pm (Daily) Transaction : Cash. Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest. Labels: Chinese , Food Court , Non Halal , Petaling Jaya , Pork satay , Satay , Selangor.
From fantasticfoodwtft.blogspot.com
Estimated Reading Time 2 mins

Satay babi bawah pohon at Bali is one of the best pork satay ive ever eat in my whole life. Muh better than thai, china, korean or even sate babi medan/pontianak. 2. level 2. Op · 2y. Bali has the best pork satay - that's why I use this Serious Eats recipe. Closest thing I can get here in The US to that juicy, fatty, salty–sweet barbecued ...
From reddit.com

Slice pork lenghtwise in half; cut diagonally into 1/2-inch (1 cm) thick slices. In large bowl, combine soy sauce, garlic and 2 tsp (10 mL) each of the lime juice and oil; add pork, turning to coat. Cover and refrigerate for 1 hour. Make-ahead: Refrigerate for up to 3 hours) Mix remaining oil with lime juice; set aside. Thread 2 pieces of pork ...
From canadianliving.com

INGREDIENTS: 2 pork tenderloins, trimmed of fat 1/4 cup orange juice 1/4 cup soy sauce 2 Tbsp. lime or lemon juice 1 Tbsp. packed brown sugar or honey 1 Tbsp. grated fresh ginger 3 cloves garlic, crushed 1 tsp. curry powder and/or 1/2 tsp. ground cumin 2 green onions, chopped DIRECTIONS: 1. Combine everything […]
From parentscanada.com

Pork Picks . Satay isn't health food, and fat is what keeps things juicy and lubricated, so for my satay, I'm using the fattiest cuts of pork I can find. I'm lucky enough to live near a Japanese market that sells Berkshire pork necks, a cut that is so rich with fat, it looks pale pink with a fatty filigree, like Kobe beef. I'm mostly telling you this to say ha ha, but don't …
From seriouseats.com

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From dreamstime.com

YouTube. 2 1/2 to 3 pounds boneless pork shoulder, cut into 1.5-inch cubes. 1 tablespoon kosher salt. For the marinade: 2 to 3 inch piece of fresh turmeric root, peeled, sliced or 2 teaspoons ground turmeric. 2-inch piece ginger root, sliced. 1 large or 2 small shallots. 8 to 10 garlic cloves. 1/4 cup light brown sugar.
From foodwishes.blogspot.com

Pork Satay is a food made from thinly sliced pork marinated with coconut milk and curry powder. Skewers made of bamboo. And then grilled on the charcoal sto...
From youtube.com

PORK SATAY (Muu Satay) Satay is one of the most famous street foods of Thailand. You are drawn in by the sweet fragrance of this meat on a bamboo stick. Satay can be made from pork, chicken, lamb, shrimp, even calamari. Satays are cooked over charcoal grills along the street side. The meat takes on a wonderful smoky taste. It is usually served with a cucumber relish. …
From bellaonline.com

Add the pork to one bowl of the satay sauce, mix thoroughly, cover and leave to marinate for 30 minutes to 3 hours (don't refrigerate as this tends to make the coconut milk solidify). Set aside the remaining sauce, also covered, for later. While the pork is marinating, deseed the pepper and cut into 2.5cm/1in pieces. Finely chop the spring ...
From lovefood.com

As an appetizer or a main dish, satay is delicious and easy to make. Sample top-notch recipes from Food Network chefs and try one tonight.
From foodnetwork.com

Your Pork Satay Thai Food stock images are ready. Download all free or royalty-free photos and images. Use them in commercial designs under lifetime, perpetual ...
From dreamstime.com

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