Nut-Free Pork Satay
Indulge in the rich, savory flavors of this Nut-Free Pork Satay, a creative twist on a classic Southeast Asian favorite. Perfect for those with nut allergies, this recipe swaps traditional peanut sauce for a creamy, flavorful sunflower seed butter dipping sauce. Marinated in a fragrant blend of soy sauce, ground spices, garlic, ginger, and coconut milk, tender pork strips are grilled to juicy perfection on skewers, delivering a smoky-charred finish that’s irresistible. With a quick prep time of 20 minutes and a total cook time of just 15 minutes, this dish is perfect for weeknight dinners or as a show-stopping appetizer at your next gathering. Served with a zesty lime-infused sunflower seed sauce and garnished with fresh cilantro, this nut-free satay recipe offers a family-friendly, allergen-conscious way to enjoy a beloved dish.
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 60 ml soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 3 cloves minced garlic
- 1 tablespoon minced fresh ginger
- 120 ml coconut milk
- 2 tablespoons vegetable oil
- 120 grams sunflower seed butter
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 teaspoon sriracha sauce
- 60 ml water
- 2 tablespoons fresh cilantro
- 12 skewers
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick.
In a medium bowl, combine soy sauce, brown sugar, ground coriander, ground cumin, turmeric powder, minced garlic, minced fresh ginger, coconut milk, and vegetable oil. Whisk until fully mixed.
Place the pork strips in a large zip-lock bag or shallow dish, and pour the marinade over the pork. Seal the bag and ensure the pork is evenly coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Thread the marinated pork onto the skewers, keeping the strips flat to ensure even cooking.
Preheat a grill or grill pan to medium-high heat.
Grill the pork skewers for about 3-4 minutes per side, or until browned and cooked through.
Meanwhile, in a small saucepan over low heat, combine sunflower seed butter, lime juice, sugar, sriracha sauce, and water. Stir until smooth and heated through, adjusting the consistency with more water if desired.
Serve the grilled pork satay with the nut-free sunflower seed dipping sauce on the side.
Garnish the satay with fresh cilantro before serving.
Nutrition Facts
Calories |
3693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 8399 mg | 365% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 72.1 g | ||
| Protein | 332.7 g | 665% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 522 mg | 40% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 6711 mg | 143% | |
*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.
