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Grilled Pork Satay with Creamy Peanut Sauce

A flavorful journey of tender grilled pork skewers paired with a rich and creamy peanut sauce, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Indonesian, Southeast Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Satay
  • 1 lb pork loin, cut into 2 cm thick chops Opt for a good-quality cut for maximum tenderness.
  • 1/4 cup coconut milk (for basting) A can of full-fat coconut milk will provide the richest flavor.
  • 6 inches bamboo skewers, soaked in water Soak for at least 30 minutes to prevent burning.
  • 4 slices white bread (optional, for serving)
Marinade
  • 1 1/2 tsp coriander seeds, toasted
  • 1/2 tsp cumin seeds, toasted
  • 1/4 tsp white peppercorns
  • 1 Tbsp lemongrass, finely chopped
  • 1 tsp minced galangal (or ginger)
  • 1 tsp chopped fresh turmeric or 1/2 tsp turmeric powder
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground clove
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 1/2 Tbsp white vinegar or rice wine vinegar
  • 1/3 cup coconut milk
  • 1/4 cup water
For the Peanut Sauce
  • 2 Tbsp Thai red curry paste
  • 1 1/4 cup coconut milk
  • 1/2 cup roasted peanuts Freshly roasted peanuts yield the best taste.
  • 2 Tbsp toasted white sesame seeds
  • 1 to 2 tsp fish sauce
  • 2 Tbsp finely chopped palm sugar
  • 2 to 3 Tbsp tamarind paste
For the Pickled Cucumber Relish
  • 1/2 cup cucumber, quartered and sliced
  • 1 Tbsp thinly sliced shallots
  • 8 to 10 slices spur chilies (jalapeños or serrano chilies)
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • a pinch of salt

Method
 

Preparation
  1. Begin by cutting the pork loin into small rectangular pieces, about 2 cm thick.
  2. In a mortar and pestle, grind the coriander, cumin, and white pepper until finely crushed.
  3. In a bowl, combine turmeric powder, cinnamon, clove, brown sugar, salt, vinegar, 1/3 cup coconut milk, and water. Mix well until uniform.
  4. Pour the marinade over the pork pieces and let it marinate for at least 20 minutes, or overnight in the fridge for bolder flavors.
  5. For the peanut sauce, grind the roasted peanuts and sesame seeds until fine. In a pot, reduce 1/4 cup of coconut milk, then add red curry paste, remaining coconut milk, ground peanuts, sesame seeds, fish sauce, palm sugar, and tamarind paste. Simmer for about 10 minutes.
  6. For the cucumber relish, combine vinegar, sugar, and salt in a pot and bring to a gentle boil. Combine cucumber, shallots, and chilies in a bowl and pour the vinegar mixture over. Refrigerate.
Grilling
  1. Preheat your grill to medium-high heat. Thread the marinated pork pieces onto soaked bamboo skewers.
  2. Brush the skewers with coconut milk and grill for 3-4 minutes on each side until fully cooked and marked.
  3. Serve the skewers hot with the peanut sauce, pickled cucumbers, and optional toasted bread.

Notes

You can customize the spice level and use different proteins such as chicken, beef, shrimp, or tofu. Marinade can be prepared ahead of time.