Thai Pork Satay Recipe

Pork shoulder: Thinly sliced for quick and even grilling.

Soy sauce: Adds a salty, savory flavor to the marinade.

Fish sauce: Provides a distinct umami taste essential in Thai cuisine.

Brown sugar: Balances the savory and salty elements with a touch of sweetness.

Ground turmeric: Adds a warm, earthy flavor and vibrant color.

Ground coriander: Contributes a citrusy, slightly sweet flavor.

Garlic: Minced to infuse the marinade with its pungent aroma.

Coconut milk: Used in both the marinade and the peanut sauce for a creamy texture.

Peanut butter: Forms the base of the rich, creamy peanut sauce.

Lime juice: Adds a fresh, tangy element to the peanut sauce.

Red curry paste: Brings heat and depth of flavor to the peanut sauce.

When marinating the pork, ensure that each slice is evenly coated with the marinade by massaging the mixture into the meat. This helps the flavors penetrate deeply, resulting in a more flavorful satay. Additionally, soaking the skewers in water for at least 30 minutes before threading the meat will prevent them from burning on the grill.

• pork shoulder - Substitute with chicken thigh: Chicken thigh is tender and flavorful, making it a good alternative to pork shoulder in satay recipes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor if fish sauce is unavailable.

• brown sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor to the marinade.

• ground turmeric - Substitute with ground ginger: Ground ginger can provide a warm, spicy flavor similar to turmeric.

• ground coriander - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can complement the other spices in the recipe.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may be slightly less pungent.

• coconut milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it will be less rich and creamy.

• peanut butter - Substitute with almond butter: Almond butter can provide a similar creamy texture and nutty flavor.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and brightness to the dish.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste can provide a similar depth of flavor and spiciness.

• Allow the pork satay to cool completely before storing. This helps prevent condensation, which can make the meat soggy.

• Place the cooled pork skewers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their flavor and prevent them from drying out.

• Store the peanut sauce separately in an airtight container. This ensures the sauce remains fresh and doesn't alter the texture of the pork.

• Refrigerate the pork satay and peanut sauce for up to 3 days. This keeps the meat safe to eat and the sauce flavorful.

• For longer storage, freeze the pork satay by placing the skewers on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the skewers from sticking together.

• Freeze the peanut sauce in a separate freezer-safe container. Leave some space at the top of the container to allow for expansion as the sauce freezes.

• Label the containers with the date to keep track of freshness. This helps you remember when you stored the pork satay and peanut sauce.

• To reheat, thaw the pork satay and peanut sauce in the refrigerator overnight. This ensures even thawing and maintains the quality of the meat and sauce.

• Reheat the pork satay on a grill or in an oven preheated to 350°F (175°C) for about 10 minutes, or until heated through. This helps retain the grilled flavor and texture.

• Warm the peanut sauce in a saucepan over low heat, stirring occasionally until smooth and heated through. This brings back the creamy consistency and rich flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork satay skewers on a baking sheet lined with aluminum foil.
  3. Cover the skewers with another piece of foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until the pork is warmed through.
  5. Serve immediately with reheated peanut sauce.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of coconut oil or vegetable oil to the skillet.
  3. Place the pork satay skewers in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until the pork is heated through.
  5. Serve with the reheated peanut sauce.

• Microwave Method:

  1. Place the pork satay skewers on a microwave-safe plate.
  2. Cover the skewers with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Serve immediately with the reheated peanut sauce.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the pork satay skewers on the grill.
  3. Grill for about 2-3 minutes on each side, or until the pork is heated through.
  4. Serve with the reheated peanut sauce.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork satay skewers in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve with the reheated peanut sauce.

• Mixing bowl: Use this to combine all the marinade ingredients and mix the pork slices thoroughly.

• Skewers: These are essential for threading the marinated pork slices before grilling.

• Grill: Preheat this to medium-high heat to cook the pork skewers evenly.

• Saucepan: Use this to combine and heat the peanut sauce ingredients until smooth.

• Tongs: Handy for turning the skewers on the grill to ensure they cook evenly on all sides.

• Measuring spoons: Use these to measure out the soy sauce, fish sauce, brown sugar, turmeric, coriander, and other ingredients accurately.

• Measuring cup: Essential for measuring the coconut milk and peanut butter for the sauce.

• Knife: Use this to thinly slice the pork shoulder.

• Cutting board: Provides a safe surface for slicing the pork shoulder.

• Whisk: Useful for stirring the peanut sauce ingredients together until smooth.

• Basting brush: Optional, but can be used to apply extra marinade to the pork while grilling.

Marinate in advance: Prepare the marinade and pork the night before to save time on the day of cooking.

Pre-soak skewers: Soak wooden skewers in water while the pork marinates to prevent burning on the grill.

Use a food processor: Mince garlic and mix sauce ingredients quickly using a food processor.

Batch grilling: Grill multiple skewers at once to reduce cooking time.

Pre-make peanut sauce: Prepare the peanut sauce ahead of time and store it in the fridge.