Best Pork Satay Recipes

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PORK SATAY WITH THAI SPICES AND PEANUT SAUCE



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

Steps:

  • 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.

PORK SATAY



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

Steps:

  • 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

INDONESIAN PORK SATAY



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
skewers

Steps:

  • 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

THAI PORK SATAY



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
PEANUT DIPPING SAUCE:
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

Steps:

  • 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



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

Steps:

  • 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

THAI PORK SATAY



Thai Pork Satay image

This is a wonderful pork shish kabob with a Thai flavor. I took this on a church campout and it was a huge hit.

Provided by PAULCHASE

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 4

Number Of Ingredients 14

¼ cup crunchy peanut butter
¼ cup finely chopped green onions
2 tablespoons soy sauce
2 tablespoons lemon juice
1 ½ tablespoons brown sugar
2 teaspoons minced garlic
1 teaspoon ground coriander
⅛ teaspoon ground cayenne pepper
1 pound pork tenderloin, cubed
1 (8 ounce) can water chestnuts, drained
1 medium green bell pepper, cut into 2 inch pieces
1 medium red bell pepper, cut into 2 inch pieces
1 small sweet onion, chopped
skewers

Steps:

  • In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
  • Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
  • Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 22.7 g, Cholesterol 48.9 mg, Fat 11 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 2.3 g, Sodium 577.7 mg, Sugar 10.8 g

PENANG PORK SATAY



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

Steps:

  • 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

GRILLED PORK TENDERLOIN SATAY



Grilled Pork Tenderloin Satay image

My dad made this often when grilling for the family. I love this served on roasted veggies and yellow rice. Peanut butter and soy sauce come together for great Asian flavor. -Gayle Jefferson, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 skewers (1/2 cup sauce).

Number Of Ingredients 9

1 small onion, chopped
1/4 cup packed brown sugar
1/4 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-fat creamy peanut butter
4-1/2 teaspoons canola oil
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound)

Steps:

  • In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside 1/2 cup mixture for sauce., Cut pork in half widthwise; cut each half into thin strips. Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining mixture. Serve with reserved sauce.

Nutrition Facts : Calories 287 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 549mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

PORK SATAY WITH PEANUT LIME DIPPING SAUCE



Pork Satay With Peanut Lime Dipping Sauce image

This is incredibly easy to make and a delicious addition to any Asian-themed meal! I got this recipe from my Dad; I think he got it from a LCBO magazine about 10 years ago. The preparation time includes marinating time. The peanut lime dipping sauce can be made up to 3 days ahead, but grill the satays just before serving. You can also substitute beef, chicken or shrimp, for the pork, with equally delicious results!

Provided by J. Ko

Categories     Pork

Time 2h5m

Yield 18 skewers, 4 serving(s)

Number Of Ingredients 16

1 small onion, chopped
1 inch gingerroot, chopped
2 garlic cloves, chopped
1 teaspoon chili sauce (sambal oelek works well) or 1 dried red chili
1 lime, juice and zest of, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon peanut oil or 1 tablespoon vegetable oil
12 ounces pork tenderloin
1/4 cup peanut butter (either chunky or smooth)
1/4 cup soy sauce
1/4 cup lime juice
1 tablespoon rice vinegar
3 tablespoons coriander, chopped (cilantro)
1 tablespoon brown sugar
1/2 teaspoon chili sauce (sambal oelek) or 1/4 teaspoon dried chili pepper flakes

Steps:

  • Combine all marinade ingredients in food processor or blender and puree. Set aside.
  • Cut pork into 6-inch lengths and slice each length into 1/2-inch long strips. Thread pork strips onto bamboo skewers.
  • Place skewers into 9x13-inch pan (or a zipper bag) and pour marinade over all. Turn skewers to ensure they are evenly coated. Cover, refrigerate and marinate for 2 to 3 hours.
  • Grill pork for 2 minutes on each side or until cooked through.
  • Peanut Lime Sauce:.
  • Put peanut butter in a medium size bowl. Slowly whisk in remaining ingredients. The peanut butter will "seize" after each liquid addition, but keep whisking and it will smooth out.

Nutrition Facts : Calories 287.3, Fat 14.6, SaturatedFat 3.3, Cholesterol 55.3, Sodium 1658.8, Carbohydrate 16.2, Fiber 1.8, Sugar 10.1, Protein 24.9

INDONESIAN PORK SATAY



Indonesian Pork Satay image

I got this recipe a couple of years ago and it is a family favorite. It says to grill but I just cook it up in a pan and serve over rice. :)

Provided by SweetsLady

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 garlic cloves
1/2 cup chopped green onion
1 tablespoon gingerroot, fresh or 1 teaspoon ginger, dry
1 cup peanuts, roasted salted
2 tablespoons lemon juice
2 tablespoons honey
1/2 cup soy sauce
2 teaspoons coriander seeds, crushed
1 teaspoon red pepper flakes
1/2 cup chicken broth
1/2 cup butter, melted
1 1/2 lbs pork tenderloin, cut into 1 inch pieces
skewer

Steps:

  • 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 large resealable bag and pour mixture over meat. Marinate in the fridge for 6 hours or overnight.
  • Preheat grill to medium heat. Remove pork cubes from bag and thread onto skewers. In small saucepan, boil the marinade for 5 minutes. Reserve a small amount for basting and set the remainder aside to serve as a dipping sauce.
  • Lightly oil preheated grill. Grill for 10-15 minutes, or until well-browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

JANETTE'S PEANUT BRITTLE PORK SATAY WITH PEANUT SAUCE



Janette's Peanut Brittle Pork Satay with Peanut Sauce image

Provided by Food Network

Categories     appetizer

Time 2h33m

Yield 4 servings

Number Of Ingredients 19

1/2 cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1 tablespoon dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon curry powder
1 teaspoon dried cilantro
2 pork tenderloins (about 1 1/2 pounds)
1/2 cup reduced-fat creamy peanut butter
1/2 cup water
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons rice vinegar
1 teaspoon hot sauce
2 teaspoons reduced-sodium soy sauce
1 teaspoon dark brown sugar
1 peanut crunch candy bar, finely crushed (recommended: Planters Peanut bar)
2 ounces fat free pretzels, finely ground (about 1/3 cup)

Steps:

  • To make the satay: Combine all ingredients except the pork and pour into a shallow, nonreactive dish. Cut the pork tenderloins across into 2-inch-thick pieces. Pound each piece until very thin and even. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours.
  • To make the sauce: Stir all ingredients except peanut crunch candy bar and pretzels until smooth. Place in a serving bowl. Combine peanut crunch candy bar and pretzels and place in a separate serving bowl.
  • Remove the pork from the marinade, pat dry and cut into 1 1/2-inch thick strips. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side.
  • Serve immediately, with the sauce for dipping. Have guests first dip satay in sauce and then in crunch bar and pretzels.

Nutrition Facts : Calories 566 calorie, Fat 22 grams, SaturatedFat 5 grams, Carbohydrate 44 grams, Fiber 3 grams

GRILLED ASIAN PORK SATAY WITH RICE AND CUCUMBER SIDE SALAD



Grilled Asian Pork Satay With Rice and Cucumber Side Salad image

This pork version uses easy-to-find ingredients from different Asian cultures. This is includes the sides of rice and cucumber side salad. From Cuisine at Home.

Provided by Cooker2K

Categories     Pork

Time 35m

Yield 3 skewers, 4 serving(s)

Number Of Ingredients 18

1 (8 ounce) jar hoisin sauce
1/2 cup chili garlic sauce
1/4 cup honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
kosher salt
1 pork tenderloin, trimmed (1 lb.)
2 cups water
1 pinch kosher salt
1 cup rice, medium-grain
1/2 cup frozen green pea
2 tablespoons rice vinegar
1/4 cup sugar
1/4 cup rice vinegar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 small cucumbers
1/2 cup red onion, thinly sliced (optional)

Steps:

  • Preheat grill to medium-high heat.
  • Simmer hoisin, chili garlic sauce, honey, vinegar, oil, and salt for the satay in a saucepan over medium-high. Cook marinade 5 minutes, then set it aside to cool.
  • Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, each 4- to 6-inches long. Toss pork strips in the marinade, then thread strips onto skewers.
  • Rice: Bring water and salt for the rice to a boil in a saucepan over medium-high heat. Stir in rice, cover, reduce heat, and simmer 15 minutes. Remove saucepan from heat. Just before serving, stir in peas and vinegar, fluffing rice until well mixed.
  • Arrange satay on the grill so the skewers extend over the edge; cover and cook 3-4 minutes. Flip satay, baste with marinade, then grill until cooked through, 3-4 minutes more.
  • Cucumber Salad: Combine sugar, vinegar, salt, and pepper flakes for the dressing in a bowl; set aside.
  • To prepare the cucumbers, cut each cucumber in half lengthwise, then scoop out the seeds with a spoon. Discard seeds. Slice cucumber halves into thin slices to make a yield of 2 to 2 1/2 cups.
  • Toss cucumber and onion slices with dressing until well coated. Chill salad until ready to serve. Salad can be prepared up to 1 hour ahead.

Nutrition Facts : Calories 511.3, Fat 9.3, SaturatedFat 1.4, Cholesterol 1.7, Sodium 1422.2, Carbohydrate 101.9, Fiber 3.9, Sugar 49, Protein 7.1

CHRISTINA'S PEANUT BRITTLE PORK SATAY WITH PEANUT SAUCE



Christina's Peanut Brittle Pork Satay with Peanut Sauce image

Provided by Food Network

Categories     appetizer

Time 2h33m

Yield 4 servings

Number Of Ingredients 20

1/2 cup unsweetened coconut milk
3 tablespoons soy sauce
3 tablespoons lime juice
1 tablespoon dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon curry powder
1 teaspoon dried cilantro
1 1/2 pounds boneless pork chops
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup unsweetened coconut milk
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons dark brown sugar
2 tablespoons lime juice
2 teaspoons rice vinegar
1 tablespoon soy sauce
1 teaspoon curry powder
3 peanut crunch candy bars, finely crushed (recommended: Planters Peanut bar)

Steps:

  • Satay: Whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, curry powder and cilantro and pour into a shallow, nonreactive dish. Pound the pork chops until very thin and even and cut into 1 1/2-inch thick strips. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours.
  • Sauce: Stir all ingredients except peanut candy bars until smooth. Place in a serving bowl. Put the crushed peanut candy bar for the satay in a serving bowl.
  • Remove the pork from the marinade and pat dry. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side.
  • To serve, set out the bowls of peanut candy bar and sauce. Have guests dip the skewers first into the sauce, then in the peanut candy bar.

Nutrition Facts : Calories 811 calorie, Fat 54 grams, SaturatedFat 16 grams, Carbohydrate 39 grams, Fiber 7 grams

SPICY INDONESIAN PORK SATAY (OR CHICKEN)



Spicy Indonesian Pork Satay (Or Chicken) image

One teaspoon of dried red pepper flakes with give you a mild heat flavor for more spice then increase the pepper flakes. Plan ahead the pork needs to marinade 8-24 hours. Make certain to soak the wooden skewers a minimum of 30 minutes before threading and grilling. Serve with favorite dipping sauce or you can use whatever leftover marinade that you have after basting the satay as a dipping sauce if desired. Make certain to use only low-sodium soy sauce for this recipe, also if you are using peanuts in place of peanut butter they must be unsalted. The recipe may be doubled but divided into two separate recipes and the pork marinated in two separate bowls. This will work well on on an indoor grill or oven broiler heat. For dipping sauce see recipe#143558

Provided by Kittencalrecipezazz

Categories     Pork

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 green onion, chopped (about 1/2 cup)
2 fresh garlic cloves
1 tablespoon chopped fresh ginger
3/4 cup smooth peanut butter or 1 cup unsalted dry roasted peanuts
2 tablespoons lemon juice
2 1/2 tablespoons liquid honey
1/3 cup low sodium soy sauce
1 teaspoon crushed coriander seed (can use up to 2 teaspoons)
1 teaspoon dried red pepper flakes or 1 teaspoon Tabasco sauce, to taste
1/4 teaspoon black pepper
1/2 cup chicken broth
1/3 cup melted butter (slightly cooled)
1 1/2 lbs pork tenderloin (cut into 1-1/2-inch cubes or desired size)
wooden skewer (soaked in water for 30 minutes before grilling)

Steps:

  • One day ahead; in a food processor process garlic cloves, green onion, ginger, peanut butter, lemon juice, honey, soy sauce, coriander seed, dried red pepper flakes and black pepper until almost smooth.
  • Add in chicken broth and butter; process until blended (about 6 seconds).
  • Place the pork cubes in a large glass bowl, then pour the marinade on top; toss with a spoon to coat pork with marinade.
  • Cover and refrigerate for 8-24 hours, tossing a few times during chilling time (this can also be done in a large resealable plastic bag).
  • Set grill to medium heat.
  • Remove the pork from the bowl (do not discard marinade).
  • Thread the pork cubes onto skewers.
  • Place the marinade into a small saucepan and boil for 5 minutes.
  • Grill the skewers for 10-15 minutes or until browned, basting with the cooked marinade frequently with cooking.
  • Serve with desired dipping sauce and cooked rice.

SINGAPORE PORK SATAY WITH LEMON-CURRY RICE



Singapore Pork Satay with Lemon-Curry Rice image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
4 cooked pork chops, cut into 2-inch pieces
1 large red onion, cut into wedges
1/2 cup prepared teriyaki sauce
1/4 cup sesame seeds
4 cups cooked rice
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon finely grated lemon zest
1/2 cup reduced-sodium chicken broth
1/3 cup golden raisins
1/3 cup shelled pistachio nuts
2 tablespoons chopped fresh cilantro
Salt
Freshly ground black pepper

Steps:

  • Coat a large griddle or grill pan with cooking spray and preheat to medium-high.
  • Skewer alternating pieces of pork and onion on metal or wooden skewers. Brush teriyaki sauce all over onion and pork and roll skewers in sesame seeds. Place skewers on hot pan and cook 3 to 5 minutes, until seeds are golden brown.
  • In a medium saucepan, combine rice, curry powder, cumin, lemon zest, broth, raisins, and nuts. Bring to a simmer. Cook 3 minutes to heat through. Fold in cilantro and season with salt and pepper.

PORK SATAY WITH RICE NOODLES



Pork Satay with Rice Noodles image

I love the addition of peanut butter to savory recipes. Intensify the flavor by sprinkling with minced fresh cilantro and chopped peanuts for that restaurant-quality look and taste. -Stephanie Anderson, South Gardiner, Maine

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds boneless pork loin chops, cut into 2-inch pieces
1/4 teaspoon pepper
1 medium onion, halved and sliced
1/3 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 tablespoons cornstarch
3 tablespoons cold water
9 ounces uncooked thick rice noodles
Minced fresh cilantro and chopped peanuts, optional

Steps:

  • Sprinkle pork with pepper. Place in a 3-qt. slow cooker; top with onion. In a small bowl, mix peanut butter, soy sauce, onion powder, garlic powder and pepper sauce; gradually add broth. Pour over onion. Cook, covered, on low 4-6 hours or until pork is tender., Remove pork from slow cooker and keep warm. Skim fat from cooking juices; transfer cooking juices to a large skillet. Bring to a boil. In a small bowl, mix cornstarch and water until smooth and add to pan. Return to a boil; cook and stir 2 minutes or until thickened. Add pork; heat through., Meanwhile, cook noodles according to package directions; drain. Serve with pork mixture. If desired, sprinkle with cilantro and peanuts.

Nutrition Facts : Calories 411 calories, Fat 14g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 700mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

SATAY-STYLE PORK STEW



Satay-Style Pork Stew image

Thai cuisine features flavors that are hot and sour, salty and sweet. This one-dish pork satay balances all of them using ginger and red pepper flakes, rice vinegar, garlic, lime juice and creamy peanut butter. -Nicole Werner, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 6 servings.

Number Of Ingredients 14

1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-1/2-inch cubes
2 medium parsnips, peeled and sliced
1 small sweet red pepper, thinly sliced
1 cup chicken broth
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot
1 tablespoon honey
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
Hot cooked rice, optional
2 green onions, chopped
2 tablespoons chopped dry roasted peanuts

Steps:

  • In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until pork is tender, 8-10 hours. Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts. Freeze option: Before adding toppings, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little broth or water.

Nutrition Facts : Calories 519 calories, Fat 30g fat (10g saturated fat), Cholesterol 135mg cholesterol, Sodium 597mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 44g protein.

GRILLED PORK SATAY



Grilled Pork Satay image

Provided by Nina Simonds

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 20

1 pound boneless pork loin
2 tablespoons coriander seeds or 2 tablespoons ground coriander
2 teaspoons ground cumin
10 shallots, peeled and trimmed
2 cloves garlic
1 small knob fresh ginger
1/4 thumb-sized piece turmeric or 1/2 teaspoon turmeric powder
4 stalks lemon grass, sliced fine
2 tablespoons soy sauce
2 tablespoons light brown sugar
10 shallots, peeled and trimmed
8 cloves garlic, peeled
2 stalks lemon grass, trimmed
1/2 cup crunchy peanut butter
1 cup coconut milk (or canned, unsweetened milk)
2 tablespoons tamarind juice or pineapple juice
2 teaspoons hot chili paste
2 tablespoons light brown sugar
1 tablespoon soy sauce
30 to 35 bamboo skewers, covered with cold water and soaked for 20 minutes

Steps:

  • Trim meat, and cut into thin, angled slices about 3 inches long and 1 inch wide. Place in a bowl. In an ungreased saute pan, heat the coriander seeds and cumin for several minutes over medium heat to bring out flavor. Add to the bowl.
  • Prepare the marinade. In a food processor fitted with a steel blade or in a blender with the motor running, add the shallots, garlic, ginger, turmeric, lemon grass, soy sauce and brown sugar. Blend to a fine paste, and add to the meat. Toss lightly to coat. Cover with plastic wrap, and let marinate for 30 minutes.
  • Prepare the peanut sauce. In a food processor fitted with a steel blade or in a blender with the machine running, puree the shallots, garlic, lemon grass, peanut butter, coconut milk, tamarind juice, chili paste, brown sugar and soy sauce.
  • Thread the meat slices through the bamboo skewers, and prepare a fire for grilling or the broiler. Place on a baking sheet about 3 inches from the source of heat. Grill 6 to 7 minutes, turning once, until the pork is cooked. Remove and serve the sauce for dipping.

Nutrition Facts : @context http, Calories 538, UnsaturatedFat 11 grams, Carbohydrate 54 grams, Fat 26 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 514 milligrams, Sugar 24 grams, TransFat 0 grams

AIR-FRYER THAI PORK SATAY



Air-Fryer Thai Pork Satay image

I like to keep things simple but interesting and delicious. This pork satay fits that bill nicely. You marinate it overnight and then when you're ready for dinner, just pop the skewers into the air fryer. -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
1 tablespoon canola oil
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
PEANUT DIPPING SAUCE:
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

Steps:

  • In a bowl or shallow dish, combine the first 10 ingredients; add pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine 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. , Preheat air fryer to 375°. Thread pork onto 12 metal or soaked wooden skewers that fit in air fryer. In batches, place skewers in greased air fryer. Cook until pork is no longer pink, 6-8 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.

Nutrition Facts : Calories 454 calories, Fat 30g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 1082mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.

SATAY PORK WITH CRUNCHY APPLE SALAD



Satay pork with crunchy apple salad image

This healthy meal is simple to prepare and packed with flavour

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 9

3 tbsp crunchy peanut butter
3 tbsp sweet chilli sauce
4 lean pork steaks
juice 2 limes
1 tsp Thai fish sauce
pinch of sugar
2 apples , cored and thinly sliced
small pack coriander , leaves roughly torn
½ a small pack mint , leaves roughly torn

Steps:

  • Heat grill to high. Mix the peanut butter and sweet chilli sauce together, then season with pepper (the peanut butter is salty enough). Arrange the pork on a baking tray, brush the tops with half the nutty mixture, then grill for 3 mins. Carefully turn the pork steaks over, brush with the remaining mixture, then grill for 3-4 mins more until just cooked through.
  • Meanwhile, make the salad by mixing the lime juice, fish sauce and sugar in a bowl. Stir in the apple slices so they are well coated in the dressing, then toss with the coriander and mint. Serve the crunchy apple salad alongside the pork steaks, with jasmine rice on the side.

Nutrition Facts : Calories 310 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.08 milligram of sodium

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