Pork Satay with Peanut Sauce and Spicy Pickles

Name: Pork Satay with Peanut Sauce and Spicy Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: English cucumber, slice into rounds 1/4 inch (6 mm) thick; 2 shallots, thinly sliced; 1 chile pepper, such as Thai bird chile, minced; 1/4 cup (50 g) sugar; 1/4 cup (60 ml) freshly squeeze lime juice; 1/2 teaspoon salt; 4 cloves garlic; 1 inch (2.5-cm) piece ginger, grated; 4 inch (10-cm) piece lemon grass, roughly chopped; 1 can (13.5 ounces, or 400 ml) coconut milk, divided; 1 teaspoon turmeric; 2 tablespoons (30 ml) fish sauce; 2 1/2 pounds (1135 g) boneless pork shoulder (picnic roast); Clove garlic, minced; 1/2 cup (130 g) peanut butter; 1/4 cup (60 ml) coconut milk reserved from the marinade; 2 tablespoons (30 g) brown sugar; 1 tablespoon (15 ml) fish sauce; 2 tablespoons (30 ml) freshly squeezed lime juice

Servings: persons

English cucumber, slice into rounds 1/4 inch (6 mm) thick
2 shallots, thinly sliced
1 chile pepper, such as Thai bird chile, minced
1/4 cup (50 g) sugar
1/4 cup (60 ml) freshly squeeze lime juice
1/2 teaspoon salt
4 cloves garlic
1 inch (2.5-cm) piece ginger, grated
4 inch (10-cm) piece lemon grass, roughly chopped
1 can (13.5 ounces, or 400 ml) coconut milk, divided
1 teaspoon turmeric
2 tablespoons (30 ml) fish sauce
2 1/2 pounds (1135 g) boneless pork shoulder (picnic roast)
Clove garlic, minced
1/2 cup (130 g) peanut butter
1/4 cup (60 ml) coconut milk reserved from the marinade
2 tablespoons (30 g) brown sugar
1 tablespoon (15 ml) fish sauce
2 tablespoons (30 ml) freshly squeezed lime juice

1
Soak skewers in water for at least 1 hour.
2
To make the spicy pickles: Toss the cucumber with the shallots, chile, sugar, lime juice, and salt and allow to marinate in the refrigerator for at least 3 hours, or overnight, tossing occasionally.
3
To make the satay: Make the marinade for the pork by placing the garlic, ginger, and lemon grass in a food processor or blender.
4
Blend until finely chopped.
5
Measure 1/4 cup (60 ml) of the coconut milk and set aside for the peanut sauce.
6
Add the remaining coconut milk, turmeric, and fish sauce to the garlic mixture and blend until smooth.
7
Transfer to a large bowl.
8
Trim the pork of any excess fat.
9
Cut into slices 5 inches (13 em) long and about 1/2 inch (3 cm) thick and place in the large bowl with the marinade.
10
Toss until combined.
11
Marinate for at least 1 hour or up to overnight.
12
To make the peanut sauce: Whisk together the garlic, peanut butter, reserved coconut milk, brown sugar, fish sauce, and lime juice in a small bowl.
13
Set aside until ready to use.
14
Preheat a grill to medium-high.
15
Thread the meat onto the skewers and grill over medium-high heat for 5 to 6 minutes per side, until golden and charred and no longer pink inside.
16
Serve with the pickles and the peanut sauce for dipping.

1082

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: English cucumber, slice into rounds 1/4 inch (6 mm) thick, 2 shallots, thinly sliced, 1 chile pepper, such as Thai bird chile, minced, 1/4 cup (50 g) sugar, and more.

Yes, Pork Satay with Peanut Sauce and Spicy Pickles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!