Indulge in this delicious Authentic Pork Satay, marinated in flavorful spices, grilled or baked to perfection, and served with a mouthwatering creamy peanut dipping sauce. Enjoy every savory bite!
Use my homemade yellow curry powder, tamarind paste, and whole roasted peanuts to make the dipping sauce.
For more satay recipes. Check out my original recipe for chicken satay using 5-minute satay sauce, where the versions are slightly different.
Jump to:
- What is Pork Satay?
- Why you'll love this pork satay recipe
- Ingredients for Pork Satay with Peanut Dipping Sauce
- How to Make Thai Pork Satay
- What to serve with pork satay?
- Tips for the Perfect Pork Satay
- Helpful Kitchen Tools
- Variations & Substitutes
- Storage
- Other Related Recipes to Try Now
- Frequently Asked Questions
- Authentic Pork Satay with Peanut Dipping Sauce
- Related Thai Recipes
What is Pork Satay?
Authentic Pork Satay with Peanut Dipping Sauce is a popular dish sold by street vendors in Thailand. It consists of pieces of pork meat skewered on bamboo skewers and grilled over hot coals.
The meat is then served with a tasty peanut dipping sauce. It's a crowd-pleaser that will satisfy your taste buds!
In America, they are served practically in every Thai restaurant, with many variations of meat, like beef satay, chicken, shrimp, and even tofu satay.
This homemade version will not skimp out on the meat or the flavors, making it a win to enjoy at home!
Why you'll love this pork satay recipe
- It's kid-friendly meals. My son, a picker eater, couldn't stop eating satay at our favorite Thai restaurant in Germany, and I've been making it nonstop for him since.
- Great for a party finger food or appetizer for a big crowd.
Ingredients for Pork Satay with Peanut Dipping Sauce
Pork Satay Marinade
- Pork shoulder or pork tenderloin. You want a little bit of pork fat for the grilling. Provides juicy and flavorful meat
- Fish sauce. Adds savory notes to the marinade. Read more about essential Thai sauces here.
- Taramind juice, paste. Adds tanginess to balance out the sweet and salty flavors.
- Palm sugar. Brown or light sugar will work: Balances out the flavors with sweetness.
- Yellow curry powder. It adds color and earthy flavor.
- Coconut milk. Adds creaminess to the marinade.
Peanut Dipping Sauce
- Whole Roasted Peanuts. Provides a rich and nutty flavor.
- Red curry paste. Provides heat and a depth of flavor to the sauce.
- Fish sauce. Enhances the savory taste. Light soy sauce can be used as a substitute for this recipe.
- Tamarind. Adds acidity and balances the sauce.
- Coconut milk. It adds creaminess and balances the flavors.
- Palm sugar. Adds sweetness and depth of flavor.
How to Make Thai Pork Satay
Ensure you soak bamboo skewers in water while preparing the marinating sauce for the pork.
1. Make the pork marinade. Combine fish sauce, tamarind, salt, palm sugar, yellow curry powder, and coconut milk, whisk together until a smooth sauce.
If necessary, microwave for a few seconds to melt the lumpy palm sugar.
2. Marinade the pork. Cut the pork steaks into small pieces, around 2-3 inches long and 1 inch thick. Then, add the pork pieces to the sauce.
Use kitchen gloves to prevent your fingers and nails from staining yellow from the turmeric in the curry powder. Marinate the pork for up to 2 hours.
3. Thread marinated pork onto bamboo skewers. You should have about 3-4 pieces of meat per skewer. Don't throw away the satay marinade.
Add a splash of coconut milk to it to use for brushing on the pork while grilling.
4. Grill the meat. Brush the grill grate with oil to keep the meat from sticking. Grill on medium heat for 7-10 minutes per side, depending on your grill. I used my gas grill.
Brush the rest of the coconut milk as you flip the meat. Cook until the meat is done.
About halfway through grilling the pork, I like to get my sauce started on the stove so that I have both parts fresh and ready to serve at the same time.
5. Prepare the peanut dipping sauce. Use unsalted roasted peanuts and pound in a stone mortar and pestle until you are happy with the consistency of the paste. I like a little of chunks in my sauce for the crunchy texture!
6. Cook the sauce. Add the crushed peanuts, fish sauce, tamarind, coconut milk, red curry paste, and palm sugar to a small pot or saucepan.
Cook at medium heat and stir until the sugar dissolves and you have a creamy and smooth sauce.
Add to a small bowl for serving and sprinkle with crushed peanuts or sesame seeds for extra nutty crunch.
7. Serve the grilled pork skewers with the peanut dipping sauce on the side.
Enjoy your Authentic Pork Satay with Peanut Dipping Sauce with sticky rice, cucumber salad, or other Thai side dishes.
What to serve with pork satay?
Some of my favorite recipes to serve Thai pork satay are cucumber salad, Ajaat, sticky rice, jasmine rice, purple sticky rice, or pandan rice.
If you can't do peanuts, other sauces are Thai sweet dipping sauce, easy tamarind sauce, spicy dipping sauce, or Pad Thai sauce.
Tips for the Perfect Pork Satay
- The salt content and spice level will be stronger if store-bought red curry paste is used to make the dipping sauce. Add a small amount at first and add more towards the end to adjust your favorite flavors.
- Use more coconut milk, water, and palm sugar to help offset some of the salt and spicy flavors.
- Brush the grill grate with a little bit of oil to keep the meat from sticking.
- If using other proteins, especially if making chicken or beef satay, add a tablespoon of avocado, canola, coconut, or vegetable oil to the marinade to help the meat not become so dry. Olive or sesame oil is not recommended.
- Marinate the pork for at least 2 hours to allow the flavors to infuse.
- Soak bamboo skewers in water for 30 minutes before threading the pork to prevent burning.
Helpful Kitchen Tools
- Kitchen gloves to marinate the meat
- A grill brush
- A small stone mortar and pestle
- Food processor for blending the peanut dipping sauce.
- Mixing bowl for marinating the pork.
Variations & Substitutes
- Substitute chicken or beef for pork for different flavor options. If using chicken breast, add a little bit of oil to help keep it dry.
- Use store-bought peanut sauce if you're short on time.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Uncooked pork satay freezes very well. Store the meat without the skewers in a ziplock bag and freeze for up to 3 months.
- You can freeze the peanut sauce! Store in an air-tight glass container and freezer for up to 2 months.
Other Related Recipes to Try Now
- 5 Minute Authentic Thai Satay Sauce
- Crispy fried pork belly
- Authentic Massaman curry paste
- Moo Ping, Thai pork skewers
- Moo Manao, Thai spicy pork salad
Frequently Asked Questions
Pork loin or shoulder is best for making satay skewers.
Satay sauce usually refers to peanut sauce, but it can vary depending on the recipe.
Pork satay can be a healthy choice when prepared with lean cuts of meat and served with nutritious side dishes.
Pork satay can be cooked in the oven by broiling skewered at (450 degrees f) pork slices for 3-4 minutes per side or until golden brown and cooked through.
You can! For pork satay, cook on high heat at 400 degrees for 15 minutes. Spray a little oil on the meat at the halfway point.
Pork satay is believed to have originated in Southeast Asia, particularly in Thailand and Indonesia.
Satay is typically made with various types of meat, including chicken, beef, pork, and even tofu or shrimp.
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Authentic Pork Satay with Peanut Dipping Sauce
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Indulge in this delicious Authentic Pork Satay, marinated in flavorful spices, grilled or baked to perfection, and served with a mouthwatering creamy peanut dipping sauce. Enjoy every savory bite!
Ingredients
Pork marinade
- 1.5 pound pork sirloin or pork shoulder
- 2 tablespoons yellow curry powder
- 2 ½ tablespoons palm sugar
- ½ teaspoon salt
- ¾ cup coconut milk
- 1 tablespoon fish sauce
- ½ tablespoon tamarind paste
Peanut dipping sauce
- ¾ cup whole roasted and unsalted peanuts
- 1 ½ tablespoon red curry paste. Use up to 3 tablespoons if you like it spicy. See notes on salt content.
- 1 ½ teaspoon tamarind paste
- 3 tablespoons palm sugar
- 1 teaspoon fish sauce
- 1 cup coconut milk
Instructions
1. Make the pork marinade. Combine fish sauce, tamarind, salt, palm sugar, yellow curry powder, and coconut milk, whisk together until a smooth sauce. Microwave for a few seconds if necessary to melt the lumpy palm sugar.
2. Marinade the pork. Cut the pork steaks into small pieces, around 2-3 inches long and 1 inch thick. Then add the pork pieces to the sauce. Use kitchen gloves to prevent your fingers and nails from staining yellow from the turmeric in the curry powder. Marinate the pork for up to 2 hours.
3. Thread marinated pork onto bamboo skewers. You should have about 3-4 pieces of meat per skewer. Don't throw away the satay marinade. Add a splash of coconut milk to it to use for brushing on the pork while grilling.
4. Grill the meat. Brush the grill grate with oil to keep the meat from sticking. Grill on medium heat for 7-10 minutes per side, depending on your grill. I used my gas grill. Brush the rest of the coconut milk as you flip the meat. Cook until the meat is done. About halfway through grilling the pork, I like the get my sauce started on the stove so that I have both parts fresh and ready to serve at the same time.
5. Prepare the peanut dipping sauce. Use unsalted roasted peanuts and pound in a stone mortar and pestle until you are happy with the consistency of the paste. I like a little of chunks in my sauce for the crunchy texture!
6. Cook the sauce. Add the crushed peanuts, fish sauce, tamarind, coconut milk, red curry paste, and palm sugar to a small pot or saucepan. Cook at medium heat and stir until the sugar dissolves and you have a creamy and smooth sauce. Add to a small bowl for serving and sprinkle with crushed peanuts or sesame seeds for extra nutty crunch.
7. Serve the grilled pork skewers with the peanut dipping sauce on the side.
Enjoy your Authentic Pork Satay with Peanut Dipping Sauce with sticky rice, cucumber salad, or other Thai side dishes.
Notes
- The salt content and spice level will be stronger if store-bought red curry paste is used to make the dipping sauce. Add a small amount at first and add more towards the end to adjust your favorite flavors.
- Use more coconut milk, water, and palm sugar to help offset some of the salt and spicy flavors.
Brush the grill grate with a little bit of oil to keep the meat from sticking. - If using other proteins, especially if making chicken or beef satay, add a tablespoon of avocado, canola, coconut, or vegetable oil to the marinade to help the meat not become so dry. Olive or sesame oil is not recommended.
- Marinate the pork for at least 2 hours to allow the flavors to infuse.
Soak bamboo skewers in water for 30 minutes before threading the pork to prevent burning.
- Prep Time: 20
- Cook Time: 20
- Category: pork recipes
- Method: grilling
- Cuisine: thai
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Suwanee
I fixed it, sorry about that Amy! Thanks for the catch!
Amy
I think the amount of tamarind paste for the marinade is missing in the recipe???