🍢 Pork satay

Name: Pork satay
Total time: 90 min
Yield: 4
Cuisine: Southeast Asia · Thailand and Indonesia
Ingredients: 600 g pork shoulder or neck, cut into 2–3 cm pieces; 1 tsp ground turmeric; 1 lemongrass stalk, finely chopped; 2 garlic cloves, crushed; 100 ml coconut milk; 1 tsp sugar, salt; 150 g ready peanut sauce; 1 tbsp vegetable oil for brushing

Origin: Southeast Asia · Thailand and Indonesia

396kcal

per serving · 180 g

220kcal

per 100 g

32 gProtein18 g / 100 g

22 gFat12 g / 100 g

14 gCarbs8 g / 100 g

Pork satay is made from small pieces of pork marinated in turmeric, lemongrass and coconut milk, threaded on skewers and grilled until caramelised at the edges. It is especially common in Thailand, Bali and among Chinese communities in Southeast Asia. Like other satay, it is served with a sweet, nutty peanut sauce for dipping.

Diets

✓

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

✓

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

✓

Low-carb8 g carbs per 100 g

✓

High protein18 g protein per 100 g — 33% 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 sauceturmericlemongrasscoconut milk

Recipe

4 servings90 min

Ingredients

600 g pork shoulder or neck, cut into 2–3 cm pieces
1 tsp ground turmeric
1 lemongrass stalk, finely chopped
2 garlic cloves, crushed
100 ml coconut milk
1 tsp sugar, salt
150 g ready peanut sauce
1 tbsp vegetable oil for brushing

Method

Mix the turmeric, lemongrass, garlic, sugar, salt and half the coconut milk, toss with the meat and marinate for at least 1 hour.
Soak bamboo skewers in water for 20 minutes, then thread on the meat.
Grill over hot charcoal or under a hot grill for 8–10 minutes, turning and brushing with oil, until charred at the edges and cooked through.
Warm the peanut sauce with the remaining coconut milk until smooth.
Serve the skewers hot with the peanut sauce for dipping.

How to make it lighter

The peanut sauce is the richest part: spoon a small portion for dipping rather than pouring it over the skewers.
Use lean pork tenderloin and trim visible fat for a lighter skewer.
Pair the satay with sliced cucumber and onion instead of extra rice to keep the plate lighter.

History

Satay is most closely associated with Java in Indonesia, and it is often suggested that it developed in the 19th century under the influence of kebabs brought by Indian Muslim and Arab traders. It is now a beloved street food across Indonesia, Malaysia, Singapore and Thailand. Pork versions are typical in non-Muslim areas such as Bali and much of 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 →