Indonesian Pork Satay
Indonesian Pork Satay features tender pork grilled on bamboo skewers.A fragrant marinade infuses the meat with garlic and warm spices.Soy sauce and brown sugar create a delicious sweet-savory balance.The pork is grilled until juicy with beautifully caramelized edges.A creamy peanut sauce adds richness and nutty flavor.Serve with rice, cucumber, lime, and sambal for a complete meal.
Ingredients
For the Pork Satay
- 700 g boneless pork shoulder or pork loin
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon ground white or black pepper
- ½ teaspoon salt, or to taste
For the Peanut Sauce
- ¾ cup smooth or crunchy peanut butter
- ½ cup coconut milk
- 2 tablespoons sweet soy sauce
- 1 tablespoon brown sugar
- 1 garlic clove, finely minced
- ½ teaspoon chili flakes or sambal
- ¼ cup warm water, as needed
For Serving
- Fresh lime wedges
- Sliced cucumber
- Fresh cilantro
- Sliced red chili
- Steamed white or jasmine rice
- Sambal, optional
Instructions
Prepare the Pork
- Trim excess fat from the pork and cut it into small, bite-sized pieces approximately 2–3 cm in size.Keeping the pieces relatively uniform helps them cook evenly.
Make the Marinade
- In a large bowl, combine the garlic, ginger, soy sauce, sweet soy sauce, lime juice, brown sugar, oil, coriander, cumin, turmeric, pepper, salt, and chili flakes.Mix thoroughly.
Marinate the Pork
- Add the pork pieces to the marinade and toss until every piece is well coated.Cover the bowl and refrigerate for at least 2 hours. For deeper flavor, marinate for up to 8 hours.
Soak the Skewers
- If using bamboo skewers, soak them in water for at least 30 minutes before grilling. This helps reduce the chance of the skewers burning.
Prepare the Peanut Sauce
- Combine peanut butter, coconut milk, sweet soy sauce, lime juice, brown sugar, garlic, and chili in a small saucepan.Heat over low heat while stirring continuously.Add warm water gradually until the sauce reaches a smooth, pourable consistency.Taste and adjust the sweetness, saltiness, acidity, and spice.
Thread the Pork
- Thread several pieces of marinated pork onto each skewer. Leave a little space between the pieces so the heat can circulate around the meat.
Heat the Grill
- Preheat an outdoor grill, barbecue, or grill pan over medium-high heat.Lightly oil the cooking surface if necessary.
Grill the Satay
- Place the skewers on the hot grill.Cook for approximately 3–4 minutes per side, turning regularly, until the pork is browned, lightly charred, and cooked through.Because pork cuts and piece sizes vary, use a food thermometer and cook to a safe internal temperature appropriate for the cut being used.
Serve
- Arrange the hot pork satay on a serving platter.Serve immediately with warm peanut sauce, lime wedges, cucumber, fresh herbs, rice, and sambal.
Notes
- Choose the right pork: Pork shoulder provides excellent flavor and remains juicy when grilled.
- Cut evenly: Uniform pieces cook at approximately the same rate.
- Marinate properly: Allow enough time for the spices to penetrate the meat.
- Soak bamboo skewers: This helps prevent them from burning during grilling.
- Don't overcrowd the skewers: Leave small gaps between pork pieces.
- Watch the heat: Excessive heat can burn the sweet marinade before the pork is cooked.
- Use a thermometer: Check the thickest piece to ensure the pork is safely cooked.
- Serve immediately: Satay tastes best while hot and freshly grilled.