Indonesian Pork Satay with Peanut Dipping Sauce

    (63)
    6 hours 40 min

    In this mouth-watering satay recipe, the dipping sauce doubles as a marinade. It's really a no-fuss recipe made with simple ingredients that results in something spectacular! Guests will love this.


    63 people made this

    Ingredients
    Serves: 4 

    • 2 cloves garlic
    • 4 to 6 spring onions, chopped
    • 1 tablespoon chopped fresh root ginger
    • 150g roasted, salted peanuts
    • 2 tablespoons lemon juice
    • 2 tablespoons honey
    • 125ml soy sauce
    • 2 teaspoons crushed coriander seed
    • 1 teaspoon crushed red chillies
    • 125ml chicken stock
    • 110g melted butter
    • 675g pork fillet, cut into 2.5cm cubes
    • 4 skewers

    Method
    Prep:30min  ›  Cook:10min  ›  Extra time:6hr marinating  ›  Ready in:6hr40min 

    1. In a food processor, process garlic, spring onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander and crushed chillies. Puree until almost smooth. Pour in stock and butter, and mix again.
    2. Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
    3. Preheat barbecue for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
    4. Lightly oil preheated BBQ. Barbecue for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

    Tip

    You can also make the satay under a hot grill or on a ridged griddle pan.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:
    (63)

    Reviews in English (55)

    by
    53

    I have never had anything but raves about this recipe. I have made it several times now. I usually make a whole recipe and freeze half for later use. The meat has a strong peanutty taste. You can adjust the heat easily and I tend to make mine mild since it must be child friendly. I will usually serve over rice for a main dish with vegies. I have tried cooking it several ways. Outdoor grill stuck and the meat fell off the skewers. Indoor grill (George Forman) worked great if you are only doing a few. Oven works good for a large batch, but I have never had much luck broiling anything, so some were a little under done. The last time I stir-fried in a wok. This is the method I will use from now on. All the meat was cooked and none was dried out or under done.  -  18 Jan 2003  (Review from Allrecipes US | Canada)

    by
    37

    Fantastic! I thought this would steal the show in the dinner I prepared. I used strips and skewered these rather than cubes, but that won't change anything. Definately one for the archives!  -  16 Feb 2003  (Review from Allrecipes US | Canada)

    by
    34

    TOO SALTY! Rinse the peanuts 3 times if they are salted, then dry them with paper towels and dry roast them in a medium hot pan for 4 to 7 minutes, shaking the pan several times, until the nuts are no longer steaming and begin to aquire a color. Use low sodium Soy Sauce. But this recipe was delicious. The green onions were a delightful note. If you can grab your hands on 1 tbs of dried lemon grass and 1 tsp of fish sauce (in addition to removing the salt from the peanuts) you'd be giving yourself a treat indeed!  -  06 Jun 2006  (Review from Allrecipes US | Canada)

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