This pork satay recipe comes with a peanut dipping sauce and it is a wonderfully simple and quick snack or light meal.
Satay Beyond Chicken.
This recipe is my spin on Sate Babi or Satay Babi and is popular with the Indo Chinese population in Indonesia.
The same community is responsible for Babi chin, a relatively recent food find of mine that I simply adore.
Satay may be most commonly associated with chicken but it is made with everything from goat to quails eggs.
It is essentially nothing more than stuff on a stick.
The leaner cuts like loin or tenderloin are quick to cook but still have plenty of flavour.
This recipe calls for pork loin but could be made with tenderloin too.
The marinade needs at least an hour to make a difference although I always put it onto steep first thing in the morning.
You can marinate for up to 24 hours and I would usually make my satay sauce up at the same time as I put the meat on to marinade.
This makes this recipe a 10-15 minute wonder when you want to rustle it up.
Just as Satay is much more than chicken on a stick, satay sauce recipes vary massively too.
Everything from tempeh with chilli to coconut and palm sugar form the bases of different satay sauces.
Cooking the sauce is a case of chucking it into a pan, bringing to a boil and simmering for 5 minutes.
It is best-served room temperature for this recipe so I always make it in advance.
I quite often have some of this sauce in the fridge.
I make it up with any leftover pineapple when I am cooking with it. It is a really versatile sauce that works well as a salad dressing, a dip for wedges and it is great on a sandwich!
Marinade time aside this pork satay recipe is super quick to cook and makes a great snack or light meal.
For the Pork
- 350 g Lean Pork Loin
- 2 Tbsp Light Soy Sauce
- 3 Tbsp Mirin
- 1 Tbsp Tamarind Paste
- 1 Tbsp Sesame Oil
For the Sauce
- 35 g Pineapple
- 1 Tsp Thai Red Curry Paste
- 50ml Coconut Milk
- 2 Tbsp Peanut Butter
- 1 Tsp Fish Sauce
- 1 Tsp Tamarind Paste
- Trim any fat from the pork loin and cut into slices 5mm thick and 2-3cm wide across the grain.
- Combine the remaining ingredients for the pork in a bowl, add the pork and allow to marinade for at least 1 hour.
- Add all of the ingredients for the dipping sauce in a pan.
- Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Blend the sauce and allow to cool.
- Thread the pork onto soaked bamboo skewers.
- Grill the pork under a fiercely hot grill or broiler for 3-4 minutes each side.
The sauce recipe makes more than will be needed but will store in a refrigerator for a couple of weeks in an airtight container and makes a great sandwich sauce.
Amount Per Serving: Calories: 625Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 140mgSodium: 1544mgCarbohydrates: 22gFiber: 2gSugar: 15gProtein: 52g
Calorific details are provided by a third-party application and are to be used as indicative figures only.