Pork Satay with Peanut Sauce
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5.0
15 reviews
Excellent
Pork Satay with Peanut Sauce
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This recipe for Pork Satay with Peanut Sauce features tender, spiced, marinated skewered pork paired with an aromatic and fragrant peanut sauce.
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Ingredients
Satay:
- 1 kg lean pork beef, or chicken, cut into pieces
Aromatics:
- 4 shallots
- 4 cloves garlic
- 1 stalk lemongrass
- 1" piece ginger
- 2 tablespoon water
Spice mixture:
- 2 tablespoon cumin powder
- 1 tablespoon fennel powder
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 2 teaspoon galangal powder
- 2 teaspoon chili powder
- 2 tablespoon light soy sauce
- 2 tablespoon vegetable oil
- ½ teaspoon sea salt
- 4 tablespoon granulated sugar or brown sugar
- 2 tablespoon peanut oil for brushing
Satay peanut sauce:
- 8 shallots or 1 large onion
- 4 cloves garlic
- 2 stalks lemongrass
- 1 piece fresh turmeric thin, pinky-sized
- 2 thick slices galangal about 1"
- 2 tablespoon thick tamarind paste
- 15 dried red chilies
- 1 C hot water
- ½ tablespoon curry powder
- ½ tablespoon cumin powder
- ½ tablespoon coriander powder
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil or peanut oil
- 200 g roasted peanuts ground
- 200 ml thick coconut milk ½ can
- 100 g palm sugar 2 discs, or granulated sugar
- 1 C water room temperature
- 1 teaspoon Chili oil optional
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Instructions
Prepare the meat marinade:
- In a food processor or high-powered blender, add in shallots, garlic, lemongrass, ginger, water and process until smooth.
- Add in the spices: cumin, fennel, curry powder, turmeric powder, galangal powder, chili powder, light soy sauce, vegetable oil, salt and sugar.
Marinate the meat:
- Pour the mixture into the meat and marinate overnight, or at least 4 hours.
Prepare the satay:
- Soak the bamboo skewers for 2-3 hours, or use metal skewers.
- Thread the meat with skewers.
- Turn on the oven broiler to 500°F/260°C.
- Brush each meat skewer with vegetable oil on both sides.
- Arrange the meat skewers on a baking sheet lined with aluminum foil, with a wire rack sitting on top.
- Grill for 3 minutes per side, and carefully flip, grilling for another 3 minutes, or until browned and slightly charred.
- Garnish with chopped peanuts and/or fresh cilantro, and serve warm with peanut sauce.
Cook satay peanut sauce:
- In a food processor, combine shallots, garlic, lemongrass, turmeric, galangal, tamarind paste, red chilies, hot water and blend into a smooth paste.
- Add in curry powder, cumin powder, coriander powder and salt and blend.
- In a large pot, heat 1 tablespoon of vegetable oil and transfer the blended mixture. Cook the spice mixture until the paste is fragrant.
- Add in ground peanuts, coconut milk, palm sugar and 1 C of room temperature water.
- Cook until the sauce is thickened, about 45 minutes. Drizzle with chili oil.
- Serve peanut sauce with satay skewers.
Notes
- Satay peanut sauce yields approximately 3 Cups.
Nutrition Information
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Calories
543kcal
(27%)
Carbohydrates
46g
(15%)
Protein
38g
(76%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
9g
Trans Fat
0.03g
Cholesterol
81mg
(27%)
Sodium
928mg
(39%)
Potassium
1304mg
(37%)
Fiber
6g
(24%)
Sugar
23g
(46%)
Vitamin A
993IU
(20%)
Vitamin C
126mg
(140%)
Calcium
111mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 38g | 76% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 81mg | 27% |
| Sodium | 928mg | 39% |
| Potassium | 1304mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 23g | 46% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 126mg | 140% |
| Calcium | 111mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5.0
15 reviews
Excellent
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