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Grilled Pork Satay with Peanut Sauce

A deliciously marinated grilled pork satay served with a creamy peanut sauce and refreshing cucumber relish, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Southeast Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pork Satay
  • 1 lb pork loin, cut into 2 cm thick chops Select a tender cut for the best results.
  • 1/4 cup coconut milk for basting Using full-fat coconut milk enhances the flavor.
  • Small bunch bamboo skewers, soaked in water Soak to prevent burning.
For the Marinade
  • 4 slices white bread, optional for serving Perfect for absorbing the delicious sauces.
  • 1 1/2 tsp coriander seeds, toasted
  • 1/2 tsp cumin seeds, toasted
  • 1/4 tsp white peppercorns
  • 1 Tbsp lemongrass, finely chopped
  • 1 tsp minced galangal
  • 1 tsp chopped fresh turmeric or 1/2 tsp turmeric powder
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground clove
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 1/2 Tbsp white vinegar or rice wine vinegar
  • 1/3 cup coconut milk (for the marinade)
  • 1/4 cup water
For the Peanut Sauce
  • 2 Tbsp Thai red curry paste
  • 1 1/4 cup coconut milk
  • 1/2 cup roasted peanuts
  • 2 Tbsp toasted white sesame seeds or more peanuts
  • 1 to 2 tsp fish sauce Adjust for preference.
  • 2 Tbsp finely chopped palm sugar
  • 2 to 3 Tbsp tamarind paste
For the Ajaad (Cucumber Relish)
  • 1/2 cup quartered and sliced cucumber
  • 1 Tbsp thinly sliced shallots
  • 8 to 10 slices chilies Jalapenos, serranos, or fresno are great options.
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • A pinch salt

Method
 

Preparation
  1. Cut the pork chops in half along the fatty rind, then slice into 1/4 inch thick rectangles to ensure even cooking.
  2. Grind the coriander, cumin seeds, and white peppercorns until fine. Add in the galangal, lemongrass, and fresh turmeric or turmeric powder.
  3. Mix it all together with cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water until well combined.
  4. Pour the marinade over the pork, massaging it in well. Cover and let marinate for at least 20 minutes or overnight in the refrigerator for maximum flavor.
Peanut Sauce Preparation
  1. Grind the peanuts and sesame seeds into a fine meal.
  2. In a pot, reduce 1/4 cup of coconut milk, add curry paste, and cook until thick, about 5 minutes.
  3. Stir in the remaining coconut milk, ground peanuts, ground sesame seeds, fish sauce, palm sugar, and tamarind, simmering until thickened to your desired consistency, around 10 minutes.
Ajaad Preparation
  1. Combine vinegar, sugar, and salt in another pot, boil until dissolved, then let cool.
  2. Mix cucumber, shallots, and chilies with this cooled vinegar mixture and refrigerate.
Grilling
  1. Preheat the grill to medium.
  2. Skewer the marinated meat, brush with coconut milk, and grill for 1-2 minutes on each side until cooked through and slightly charred.
Serving
  1. Enjoy the grilled satay with your delicious peanut sauce, ajaad, and slices of toasted bread for dipping.

Notes

Don’t skip the marination; it enhances the flavors. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.