🍢 Pork satay (moo satay)

Name: Pork satay (moo satay)
Total time: 45 min
Yield: 4
Cuisine: Thailand
Ingredients: 600 g pork loin, cut into thin strips; 1 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin; 150 ml coconut milk; 1 tbsp sugar, salt; 120 ml ready-made peanut sauce for dipping; 1 cucumber, 1 shallot, 1 red chili, 3 tbsp vinegar, 1 tbsp sugar for the relish; Bamboo skewers, soaked

Origin: Thailand

278kcal

per serving · 150 g

185kcal

per 100 g

26 gProtein17 g / 100 g

15 gFat10 g / 100 g

9 gCarbs6 g / 100 g

Moo satay is the Thai version of satay: thin strips of pork marinated in turmeric, spices and coconut milk, threaded on skewers and grilled until lightly charred. It is served with a sweet, creamy peanut sauce for dipping and a small bowl of ajad, a sweet-sour cucumber relish with shallots and chili. It is a popular snack and appetiser.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein17 g protein per 100 g — 37% of the calories

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Allergens

Contains (in a typical recipe):

⚠ Peanuts ⚠ Soy

What it is made of

porkpeanut sauceturmericcoconut milkcucumber relish

Recipe

4 servings45 min

Ingredients

600 g pork loin, cut into thin strips
1 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin
150 ml coconut milk
1 tbsp sugar, salt
120 ml ready-made peanut sauce for dipping
1 cucumber, 1 shallot, 1 red chili, 3 tbsp vinegar, 1 tbsp sugar for the relish
Bamboo skewers, soaked

Method

Mix the spices, sugar, salt and 100 ml coconut milk and marinate the pork for at least 1 hour.
For the relish, dissolve the sugar in the vinegar and pour over thinly sliced cucumber, shallot and chili.
Thread the pork onto skewers.
Grill for 6–8 minutes, turning and brushing with the remaining coconut milk.
Serve with the peanut sauce and cucumber relish.

How to make it lighter

Limit the peanut sauce to about 1 tbsp per skewer; it is the most calorie-dense part.
Use light coconut milk in the marinade.
Fill up on the cucumber relish, which adds very few calories.

History

Satay spread through Southeast Asia from Indonesia and Malaysia, and Thailand adopted it with pork and its own peanut sauce and cucumber relish. Today moo satay is a common street food and appetiser across Thailand.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →