|Nutritional Guidelines (per serving)|
|Servings: 2-4 servings|
|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.|
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 popular street food in Thailand, where it is eaten as both a snack as well as a main course dish. Serve with my easy real peanut satay sauce which can be whipped up in just minutes. A great party dish, this satay recipe is simple to put together, and leftovers can be reheated or frozen for your next satay craving.
1 lb. thinly cut pork, any fat left on
- 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
- 1/2 cup coconut milk
- 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 1-3 inches 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 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 (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 (see oven method below). Brush oil with grill and then lay satay on the grill for 5-7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.
Serve with my Easy Thai Peanut Sauce and rice. If desired, garnish with fresh coriander and fresh-cut red chilies. These 'satays' also make a great finger food to hand out at parties together with the peanut sauce as a dip.