Recipe by: The Belworth House
This Thai pork Satay recipe is easy to make and the Satay can either be oven-broiled or grilled on your barbecue. Pork Satay is a common street food in Thailand, where it is eaten as an appetizer, snack, or main course dish. Serve with my Satay sauce which can be whipped up in just minutes. A great party dish, this Satay recipe is simple to put together, and leftovers are easily reheated or frozen for your next Satay craving. ENJOY!
- SERVES 2-4
- 1 to 2 lbs. (about .500 to 1 kg) pork tenderloin (from VG Meats or Townsend Butchers)
- 1 shallot OR 3 green onions, minced
- 3 cloves garlic, minced
- 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 1 tsp. ground coriander
- 1/2 tsp. cayenne (or more if you want it spicy)
- 4 Tbsp. fish sauce
- 1 Tbsp. lime or lemon juice
- 1/2 Tbsp. dark soy sauce
- 1/3 cup liquid honey from Norfolk County honey producers
- 1/2 cup coconut milk
- OTHER: 1 package wooden Satay sticks
- 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 long (or shorter) strips approximately 1 inch wide.
- Combine all other ingredients to make a marinade, stirring well to dissolve the honey.
- Taste-test the marinade. This marinade should taste predominantly sweet and salty for the Satay to be its best. If you’d prefer it spicier, add more cayenne pepper.
- Pour marinade over the pork. Stir the meat well and allow marinating 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 (see photo). It’s a good idea to position the meat on the end of the stick, leaving the lower half as a handle for turning.
- Grill the Satay on your barbecue, OR set your oven to broil.
To oven-broil the Satay: Place an oven rack on the second rung beneath the top heating element. Use a broiler pan, OR cookie sheet (preferably with sides to keep juices from spilling, or use foil and scrunch up the edges). Lay the Satay on the pan and brush with the leftover marinade from the bottom of the marinating bowl. Place in the oven. Tip: I leave the oven door ajar, making sure the meat is positioned under the element while the ends of the sticks are “sticking out”. (This keeps the ends cooler for turning and prevents them from burning.) Also, the meat cooks quickly, and this way you can easily see when it is done or needs turning.
- Grill or broil the Satay about 5 minutes, or until the meat sizzles and browns. Turn the sticks and grill/broil the other side another 5 minutes, or until the pork is cooked but still tender.
- When Satay is done, serve immediately with my Thai Peanut Sauce. If desired, garnish with fresh coriander and fresh-cut red chilies, and ENJOY!
Thai Peanut Dipping Sauce
While most Western versions of peanut sauce are made with peanut butter, this Thai peanut sauce recipe starts with real peanuts – and you’ll taste the difference! At the same time, it’s super easy and quick to make. This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken or beef Satay. Or use it to make a yummy cold noodle salad or as a marinade for grilled chicken or tofu. A very easy and versatile peanut sauce recipe.
- 1 cup fresh-tasting dry roasted peanuts, unsalted from Kernal Peanuts of Norfolk County
- 1/3 cup water
- 2 cloves garlic, minced
- 1/2 tsp. dark soy sauce
- 2 tsp. sesame oil
- 1/2 to 2 Tbsp. brown sugar, to taste
- 2 to 2.5 Tbsp. fish sauce – for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
- 1/2 tsp. tamarind paste OR 2 Tbsp. lime juice
- 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
- 1/3 cup coconut milk
- Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
- Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.
- Serve warm or at room temperature with myThai Pork Satay, as a dip with fresh veggies, with fresh spring rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!
Note: This sauce tends to thicken as it sits – just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).
The Belworth House