Malayan Pork with Satay Sauce
Elevate your dinner game with this flavor-packed Malayan Pork with Satay Sauce, a dish that effortlessly balances savory, sweet, and tangy notes. Tender slices of marinated pork tenderloin are seared to perfection and coated in a velvety satay sauce made from rich peanut butter, creamy coconut milk, and a zesty hint of lime. Infused with aromatic spices like turmeric and ginger, this dish brings a bold Southeast Asian twist to your table in just 45 minutes. Perfectly served over fluffy white rice and garnished with fresh cilantro, it’s ideal for a quick weeknight meal or a weekend indulgence. For those who love a spicy kick, a touch of red chili takes this dish to the next level. Experience the ultimate fusion of comfort and exotic flair in every bite!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 4 tablespoons Soy sauce
- 200 milliliters Coconut milk
- 100 grams Peanut butter (smooth or crunchy)
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 chili Red chili (optional, finely chopped)
- 75 milliliters Water
- 4 servings Cooked white rice (for serving)
- 2 tablespoons Chopped cilantro (for garnish)
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick, and place them in a large mixing bowl.
In a small bowl, combine 2 tablespoons of soy sauce, 1/2 teaspoon of salt, and 1 teaspoon of ground turmeric. Pour this marinade over the pork, mix well to coat, and let it marinate for at least 15 minutes.
While the pork is marinating, prepare the satay sauce. In a saucepan over medium heat, add the vegetable oil and sauté the minced garlic for 1-2 minutes until fragrant.
Add the peanut butter, coconut milk, remaining 2 tablespoons of soy sauce, brown sugar, lime juice, ground ginger, and water to the saucepan. Stir well to combine.
Let the satay sauce cook for 5-7 minutes, stirring occasionally, until it thickens slightly. Add the chopped red chili if you want some heat. Remove from heat and set aside.
Heat a large skillet or wok over high heat and add a tablespoon of vegetable oil. When the oil is hot, add the marinated pork strips in batches to avoid overcrowding. Sear each batch for 2-3 minutes until cooked through and slightly caramelized. Remove the pork from the skillet once cooked, and set aside.
Once all the pork is cooked, return it to the skillet and pour about half of the satay sauce over the pork. Toss to coat the pork evenly in the sauce and warm it through for 1-2 minutes.
Serve the Malayan pork over cooked white rice, drizzled with more satay sauce as desired. Garnish with fresh chopped cilantro and a wedge of lime, if you like.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 12.8 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 959 mg | 20% | |
*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.
