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Pork Satay is a dish of marinated pork that is grilled on a skewer and served with a dipping sauce. The dish is of Indonesian origin, but it is now popular in many Southeast Asian countries.
The exact origins of pork satay are unclear, but it is thought to have originated in the Indonesian island of Java. The dish was then brought to the Malaysian peninsula by Javanese immigrants. Pork satay became popular in Thailand in the 19th century, when it was introduced by Thai traders who had visited Malaysia.
Pork satay is made by marinating chunks of pork in a mixture of spices and coconut milk. The pork is then skewered and grilled over charcoal. The finished satay is served with a dipping sauce, typically a sweet and spicy peanut sauce.
When making pork satay, it is important to select the right cuts of pork and to marinate them properly. The best cuts of pork for satay are those with a good fat content. Marinate the pork at least two hours in a blend of soy sauce, garlic, ginger, brown sugar, and other spices. This will ensure that the pork is flavorful and juicy. When grilling the pork, make sure that the heat is not too high as this can cause the meat to dry out. Cook the pork over medium heat for about 5 minutes per side, or until the pork is cooked through. Finally, serve the pork satay with a flavorful peanut sauce for an extra kick of flavor.
Jump to: Ingredient Breakdown Insights
|red pepper flake|
|hot jasmine rice|
|peanut dipping sauce|
|dark soy sauce|
|sesame oil brush pork|
|sweetened condensed milk|