Pork Satay with Peanut Sauce
User Reviews
5
Pork Satay with Peanut Sauce
Description
Pork Satay with Peanut Sauce begins with a marinade made from minced shallots, garlic, lemongrass, ginger, and a blend of spices including cumin, fennel, curry powder, turmeric, galangal, and chili powder. This spiced paste is combined with light soy sauce, vegetable oil, salt, and sugar to coat lean pork pieces, which are best marinated for several hours or overnight to develop flavor. The meat is threaded onto skewers, brushed with peanut oil, and grilled or broiled until browned and slightly charred.
The peanut sauce is prepared by simmering a mixture of shallots, garlic, lemongrass, fresh turmeric, galangal, dried red chilies, tamarind paste, and a selection of ground spices. Then roasted peanuts and coconut milk are stirred in, creating a thick, creamy, and fragrant sauce with sweet and sour notes from palm sugar and tamarind. The sauce complements the grilled meat by adding richness and depth.
Serving the satays with freshly chopped peanuts or cilantro adds texture and fresh herbal notes. This dish suits a warm serving temperature and can be enjoyed as an appetizer or main course. The peanut sauce yields about 3 cups, enough to generously accompany the satays.
Use metal or soaked bamboo skewers to prevent burning. The balance of spices in both marinade and sauce helps achieve an authentic flavor profile. Brushing the meat with oil before grilling aids in browning and moisture retention.
Ingredients
Satay:
- 1 kg pork beef, or chicken, cut into pieces, lean
Aromatics:
- 4 shallot
- 4 cloves garlic
- 1 talk 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 soy sauce light
- 2 tablespoon vegetable oil
- ½ teaspoon salt sea salt
- 4 tablespoon granulated sugar or brown sugar
- 2 tablespoon peanut oil for brushing
Satay peanut sauce:
- 8 shallot or 1 large onion
- 4 cloves garlic
- 2 talks lemongrass
- 1 piece Turmeric thin, pinky-sized, fresh
- 2 thick galangal about 1", slices
- 2 tablespoon tamarind paste thick
- 15 dried red chili
- 1 C water hot
- ½ tablespoon curry powder
- ½ tablespoon cumin powder
- ½ tablespoon coriander powder
- 1 teaspoon salt sea salt
- 1 tablespoon vegetable oil or peanut oil
- 200 g peanuts ground, roasted
- 200 ml coconut milk ½ can, thick
- 100 g palm sugar 2 discs, or granulated sugar
- 1 C water room temperature
- 1 teaspoon Chili oil optional
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
- The satay peanut sauce makes about 3 cups, enough for generous dipping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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