Pork Satay with Peanut Sauce and Spicy Pickles
This Thai-inspired satay is easy to make and fun to eat. A little planning makes this dish come together in minutes. The day before, marinate the pork and make the pickles, soak the skewers, and make the sauce. The next day, all you have to do is skewer and grill the meat.
NotesThe satay can be cooked on the stovetop in a grill pan using the same method as the grill, or it can be made in the oven. Preheat the oven to 450°F (230°C, or gas mark 8) and roast for about 15 minutes.
OccasionCasual Dinner Party, Cocktail Party, Game Day
Recipe CourseAppetizer, Main Course
Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Soy Free, Tree Nut Free
Taste and TextureHot & Spicy, Meaty, Umami
Type of DishSkewer
- English cucumber, slice into rounds ¼ inch (6 mm) thick
- 2 shallots, thinly sliced
- 1 chile pepper, such as Thai bird chile, minced
- ¼ cup (50 g) sugar
- ¼ cup (60 ml) freshly squeeze lime juice
- ½ 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
- 2½ pounds (1135 g) boneless pork shoulder (picnic roast)
- Clove garlic, minced
- ½ cup (130 g) peanut butter
- ¼ 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
Soak skewers in water for at least 1 hour.
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.
To make the satay: Make the marinade for the pork by placing the garlic, ginger, and lemon grass in a food processor or blender. Blend until finely chopped. Measure ¼ cup (60 ml) of the coconut milk and set aside for the peanut sauce. Add the remaining coconut milk, turmeric, and fish sauce to the garlic mixture and blend until smooth. Transfer to a large bowl.
Trim the pork of any excess fat. Cut into slices 5 inches (13 em) long and about ½ inch (1.3 cm) thick and place in the large bowl with the marinade. Toss until combined. Marinate for at least 1 hour or up to overnight.
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. Set aside until ready to use.
Preheat a grill to medium-high. 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. Serve with the pickles and the peanut sauce for dipping.
2013 Fair Winds Press