|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork satay is popular street food in Thailand, where it is eaten as both a snack and an entree. You can make your own Thai pork satay at home on the grill or in the oven. The former is preferred to get the authentic smoky char on the meat, but baking the pork in the oven works in a pinch.
Serve the Thai pork satay with an easy peanut sauce, which can be whipped up in just minutes, on the side for dipping. It's a great party dish because it can be picked up and eaten with your hands, and satay can be frozen and reheated for your next satay craving.
- 1 pound thinly sliced pork (any fat left on)
- 1 shallot or 3 green onions (minced)
- 3 cloves garlic (minced)
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 4 tablespoons fish sauce
- 1 tablespoon lime or lemon juice
- 1/2 tablespoons dark soy sauce
- 1/3 cup liquid honey
- 1/2 cup coconut milk
- 1 package wooden satay sticks
Gather the ingredients.
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 strips approximately 1 to 3 inches wide.
Combine all other ingredients to make a marinade, stirring well to dissolve the honey.
Taste the marinade. This marinade should taste both sweet and salty; if you'd prefer it to be spicier, add more cayenne pepper.
Pour marinade over the pork. Stir the meat well and allow to marinate 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. Position the meat near one end of the stick, leaving the other half as a handle for turning.
Brush grill grates with oil and then lay satay on the grill for 5 to 7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.
Serve and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- Serve with an Easy Thai Peanut Sauce and rice on the side.
- If desired, garnish with fresh coriander and fresh-cut red chilies.
- These satays make a great finger food to hand out at parties together with the peanut sauce as a dip.
- If you can find fresh lemongrass and galangal in an Asian market, chop them up and add to the marinade for a more authentic flavor.
- To cut the pork more easily, put it in the freezer for 20 minutes before you slice it. This firms up the meat, making it easier to thinly slice it without risking injury to your fingers or butchering the flesh.
- Oven-baked satay: Preheat the oven to 400 F. Prepare a baking sheet, and then arrange the pork skewers on it. Cook until the pork is cooked through, about 15 minutes. You can also broil the satay, placing the pan 3 inches from the broiling element, until the meat is cooked through.
- Chicken satay: Replace the pork with thin slices of boneless skinless chicken breast.