Soy-Free Pork Satay
Discover a flavorful twist on a classic Southeast Asian favorite with this Soy-Free Pork Satay recipe! Perfectly tender pork tenderloin is marinated in a vibrant blend of coconut aminos, lime juice, honey, and aromatic spices like cumin, coriander, and turmeric. Grilled to perfection on skewers until juicy and slightly charred, these satay skewers are served with a creamy, dairy-free peanut dipping sauce made with coconut milk and a hint of spice from red chili flakes. Not only is this recipe soy-free, but it’s also easy to prepare, taking just 30 minutes of active cooking time. Whether you’re hosting a backyard BBQ or looking for a gluten-free, paleo-friendly dinner option, this dish is a crowd-pleaser that pairs beautifully with rice, fresh veggies, or a crisp side salad.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 cup Coconut aminos
- 3 tablespoons Lime juice
- 2 tablespoons Honey
- 1 tablespoon Sesame oil
- 3 Garlic cloves, minced
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Peanut butter
- 0.5 cup Whole coconut milk
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Red chili flakes
- 0.25 cup Fresh cilantro, chopped
- 12 Skewers
Instructions
Slice the pork tenderloin into thin strips, about 1/2 inch wide and 2-3 inches long.
In a bowl, combine coconut aminos, lime juice, honey, sesame oil, minced garlic, ground coriander, ground cumin, turmeric powder, salt, and black pepper. Mix well to form the marinade.
Add the pork strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for best results.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning when grilling.
Preheat the grill to medium-high heat. Thread the marinated pork strips onto the skewers.
Grill the skewers for about 3-5 minutes on each side, or until cooked through and slightly charred.
While the pork is grilling, prepare the peanut sauce by combining peanut butter, coconut milk, rice vinegar, and red chili flakes in a small saucepan over low heat. Stir until smooth and heated through.
Serve the pork satay hot with the peanut sauce on the side and garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
3963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 11822 mg | 514% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 123.1 g | ||
| Protein | 325.6 g | 651% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 463 mg | 36% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 6500 mg | 138% | |
*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.
