Low Sodium Pork Satay
Elevate your weeknight dinner game with this tantalizing Low Sodium Pork Satay recipe, featuring tender pork tenderloin marinated in a rich blend of coconut milk, garlic, fresh ginger, and aromatic spices like turmeric, cumin, and coriander. Perfect for those watching their sodium intake, this dish balances bold flavors with a healthy twist, using low-sodium chili paste and soy sauce to keep it guilt-free. Grilled to perfection on bamboo skewers, the juicy pork strips are paired with a creamy homemade peanut sauce infused with palm sugar and lime juice for the ultimate dipping experience. Ready in under an hour (plus marinating time), this Southeast Asian-inspired recipe is ideal for family meals or impressing guests at your next barbecue. Serve it warm and savor the harmony of smoky, sweet, and nutty flavors in every bite!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 200 ml Coconut milk
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Honey
- 2 tablespoons Lime juice
- 1 teaspoon Chili paste (low sodium)
- 100 grams Unsalted peanuts
- 50 ml Water
- 1 tablespoon Palm sugar
- 1 tablespoon Light soy sauce (low sodium)
- 10 pieces Bamboo skewers
Instructions
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
Trim the pork tenderloin of any fat and silver skin, then slice it into thin strips approximately 10 cm long.
In a large mixing bowl, combine the coconut milk, minced garlic, grated ginger, turmeric powder, coriander powder, cumin powder, honey, lime juice, and chili paste. Stir well to create an aromatic marinade.
Add the sliced pork to the marinade, making sure all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight.
While the pork is marinating, prepare the peanut sauce. In a food processor, blend the unsalted peanuts until they form a smooth paste.
In a small saucepan over medium heat, add the peanut paste, water, palm sugar, and low sodium soy sauce. Stir and cook for about 5 minutes until the sauce thickens slightly. Set aside.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated pork strips onto the soaked skewers, spreading them evenly.
Grill the pork skewers for about 7 minutes on each side, until fully cooked and slightly charred on the edges.
Serve the pork satay warm with the prepared peanut dipping sauce on the side.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 49.7 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 178 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3708 mg | 79% | |
*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.
