Indonesian Pork Satay
Experience the irresistible flavors of Indonesian Pork Satay, a classic street food dish bursting with bold spices and rich, authentic taste. Tender pork shoulder is marinated in a tantalizing blend of garlic, shallots, coriander, turmeric, and soy sauce, enhanced with the sweetness of palm sugar and the zesty kick of lime juice. Grilled to perfection on bamboo skewers, the pork develops a smoky char that pairs beautifully with the creamy homemade peanut sauce made with coconut milk, tamarind paste, and optional chili flakes for a hint of heat. Perfect for a party appetizer or a flavorful dinner, these skewers are easy to prepare and serve as a true culinary escape to Indonesia.
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 4 pieces Garlic cloves
- 3 pieces Shallots
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground ginger
- 4 tablespoons Soy sauce
- 2 tablespoons Palm sugar (or brown sugar)
- 1 tablespoon Lime juice
- 2 tablespoons Vegetable oil
- 12 pieces Bamboo skewers
- 100 grams Creamy peanut butter
- 200 milliliters Coconut milk
- 1 teaspoon Tamarind paste
- 1 teaspoon Chili flakes (optional)
- 1 teaspoon Salt
- 50 milliliters Water
Instructions
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the pork shoulder into small, bite-sized cubes, about 2-3 cm in size. Set aside.
In a food processor or blender, combine garlic cloves, shallots, ground coriander, turmeric powder, ground ginger, soy sauce, palm sugar, lime juice, and vegetable oil. Blend until a smooth marinade forms.
Pour the marinade over the pork cubes and mix well to evenly coat. Cover with plastic wrap and refrigerate for at least 1 hour or preferably overnight for deeper flavor.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated pork onto the soaked bamboo skewers, leaving a small gap between each piece for even cooking.
Grill the satay skewers for about 2-3 minutes per side, or until the pork is fully cooked and slightly charred. Turn frequently to avoid burning.
While the skewers are grilling, prepare the peanut sauce. In a small saucepan, combine peanut butter, coconut milk, tamarind paste, chili flakes (optional), salt, and water. Cook over medium heat, stirring continuously, until the sauce thickens and becomes smooth. Adjust seasoning to taste.
Serve the grilled pork satay with warm peanut sauce on the side. Garnish with lime wedges or fresh herbs if desired.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 13.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
