Pork Satay Recipe

I absolutely adore this recipe because the fusion of coconut milk and fragrant spices creates an irresistibly rich and savory flavor that takes me on a culinary journey to southeast Asia. Plus, grilling the marinated pork on skewers is not only super fun but also satisfies my craving for a delicious and hassle-free meal that’s perfect for sharing with friends.

Explore the realm of Southeast Asian tastes with my Pork Satay recipe. I adore how the tender pork tenderloin takes on the creamy coconut milk and the aromatic spices like curry powder and turmeric.

The savory combo of soy sauce and fish sauce, with a hint of sweetness from brown sugar, makes this dish absolutely addictive.

Ingredients

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Ingredient Quantities

• 1 1/2 pounds pork tenderloin or pork shoulder, thinly sliced
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 3 cloves garlic, minced
• 1 tablespoon lemongrass, finely chopped (optional)
• 1 tablespoon vegetable oil
• Wooden skewers, soaked in water for at least 30 minutes

Instructions

1. In a large bowl, mix well to create the marinade:

– coconut milk
– soy sauce
– fish sauce
– brown sugar
– curry powder
– turmeric
– minced garlic
– finely chopped lemongrass (if using).

2. Add the marinade to the pork, ensuring that each thinly sliced piece is well coated. Cover and refrigerate for at least 2 hours and preferably overnight to let the flavors meld.

3. Warm up a grill or grill pan to medium-high heat.

4. Skewering pork tenderloin, which has been sliced and marinated in pork adobo, is next. I am using soaked wooden skewers and threading the tenderloin (which was cut into 8 equal pieces) onto the skewers. This task is actually pretty easy and goes quickly, unless you manage to stab yourself with a skewer, which I did. Right after I took the picture, in fact. So, if I can do it without bleeding, you can too. – See more at: http://www.chickenscratchdiaries.com/2010/12/marinated-and-skewered-pork-tenderloin.html#sthash.Q75WxTkp.dpuf

5. Vegetable oil should be brushed on the grill grates or grill pan to prevent food from sticking.

6. Put the skewers on the grill and cook for 3-4 minutes on each side, or until the pork is done and nicely charred.

7. Take the skewers away from the grill and allow them to rest for a couple of minutes.

8. Serve the skewers of pork satay hot. You may optionally garnish them with fresh herbs, a squeeze of lime, or something else that you might want to put on them before presenting them to your guests.

9. A classic way to serve this is with peanut sauce and a cucumber salad.

10. Savor this delicious dish as an hors d’oeuvre or as part of a main course. You are sure to enjoy it.

Equipment Needed

1. Large bowl
2. Spoon or whisk
3. Grill or grill pan
4. Refrigerator
5. Knife
6. Cutting board
7. Measuring cups and spoons
8. Wooden skewers (soaked)
9. Brush (for oiling the grill)

FAQ

• What cut of pork is best for satay?
  Thinly sliced pork tenderloin or pork shoulder works well due to their tenderness and flavor.
• Why soak the skewers in water?
  Soaking the wooden skewers helps prevent them from burning during grilling or broiling.
• Can I marinate the pork overnight?
  Yes, marinating overnight enhances the flavors, but at least 1-2 hours is sufficient.
• Is the lemongrass necessary?
  Lemongrass adds a fresh, citrusy flavor but is optional; you can omit it if unavailable.
• What can I substitute for fish sauce?
  Soy sauce mixed with a bit of lime juice can work as a substitute for fish sauce.
• Can I use a different type of meat?
  Yes, chicken or beef can also be used, but the grilling time may vary.
• How should I cook the pork satay?
  Grill or broil the skewers for about 2-3 minutes per side or until fully cooked.

Substitutions and Variations

You can substitute chicken breast or thigh for the pork tenderloin or pork shoulder to switch up the protein.
Instead of coconut milk, you can use almond milk with a dash of coconut extract for a lighter version.
When it becomes necessary to find a stand-in for soy sauce, opt for either tamari or coconut aminos—both are gluten-free and serve as fantastic substitutes.
To replace fish sauce, use soy sauce mixed with a little lime juice and a tiny bit of salt.
If you lack brown sugar, honey or palm sugar can substitute for a similar sweetness.

Pro Tips

1. Marinade Duration: For maximum flavor penetration, aim to marinate the pork overnight. The longer marination time allows the spices and sauces to deeply infuse into the meat, enhancing its taste and tenderness.