| Level: | Easy |
| Total: | 3 hr 32 min |
| Prep: | 20 min |
| Inactive: | 3 hr |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 3 hr 32 min |
| Prep: | 20 min |
| Inactive: | 3 hr |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups coconut milk
- 1/4 cup peanut butter
- 2 tablespoons fresh lime juice
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 Thai chile pepper, seeded and finely chopped
- 2 tablespoons cilantro
- Salt
- 1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
- Wooden skewers
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 1 Thai red chile pepper, finely chopped
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 1/2 cups coconut milk
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 cup chunky peanut butter
- 1 tablespoon minced fresh cilantro
Instructions
- Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
- Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
- Preheat the grill.
- Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 736 |
| Total Fat | 58 g |
| Saturated Fat | 28 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 40 g |
| Cholesterol | 74 mg |
| Sodium | 1254 mg |
| Serving Size | 1 of 6 servings |
| Calories | 736 |
| Total Fat | 58 g |
| Saturated Fat | 28 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 40 g |
| Cholesterol | 74 mg |
| Sodium | 1254 mg |
Reviews
The meat is so tender and juicy. The flavor of the pork alone was delicious. The peanut sauce was very good but the recipe makes way more than is needed. I froze the leftover sauce for a future batch of pork skewers. I love grilling these smaller skewers. Fun food. Will be making this for a dinner party soon.
Pork was very tender and juicy. Sauce was fairly strong peanut flavor. Note I used Serrano peppers instead of Thai chilies, low fat coconut milk and PB2 powdered peanut butter. I cut the PB2 back to 3/4 a cup with assumption it would be stronger than regular Pb and I was right. Picky hubby loved the pork but passed on the sauce. Paired really well with food network recipe for “The best fried rice”. I will try again with Thai chilies to make a little spicier and cut the PB2 down to 1/2 cup. I thought delicious ❤️
“SO Tender!!!” … the unison response to the first bite of this pork satay.
These grilled marinaded kabobs are tender, flavorful, and juicy … definitely have to try this recipe. I added a bit more lime juice to the cooked serving sauce as well as some home-made siracha (we like spice). If you’re not into a very strong peanut flavor, may want to start with 3/4 cup, then add more to your taste. Definitely had left over sauce. I love the suggestion to serve that over pasta another night.
These grilled marinaded kabobs are tender, flavorful, and juicy … definitely have to try this recipe. I added a bit more lime juice to the cooked serving sauce as well as some home-made siracha (we like spice). If you’re not into a very strong peanut flavor, may want to start with 3/4 cup, then add more to your taste. Definitely had left over sauce. I love the suggestion to serve that over pasta another night.
This is an excellent dish! Great flavors and tender. I cooked the skewers on the George Forman grill. The sauce is wonderful too. What a nice alternative to herb rubbed and roasted pork tenderloin. Thanks, Bobby!
I made this for a group of 8 guys (doubled the recipe and it wasn’t nearly enough… they ate every scrap of pork. I’m just delighted I have leftover peanut sauce to toss into pasta!
This was easily the favorite and I can’t wait to make again. It’s fantastic and a showstopper for a crowd.
This was easily the favorite and I can’t wait to make again. It’s fantastic and a showstopper for a crowd.
A note for lulu_ting: Why on earth did you bother reviewing this and giving it a five-star rating? It’s as if someone were to review a recipe for home-made tomato soup and wrote “I didn’t have any of the ingredients but I did have a can of Campbells Tomato soup on hand so I cooked that and it was delicious. Maybe next time I’ll make this recipe as written.”
Now that I’ve gotten that off my chest I will say that Bobby’s recipe was delicious and approachable. I have made far more complicated satay recipes containing ingredients such as galanga, kaffir lime leaves, palm sugar, tamarind paste, and lemon grass. It was a pain in the butt to find everything and put it all together. Bobby’s satay gives a similar flavor profile without all the muss and fuss. Meat was tender and juicy with a lovely hint of peanutty goodness. Will definitely make again
This dish was absolutely delicious. I used low sodium soy and reduced fat peanut butter and definitely don’t miss any flavor. Great recipe to impress guests!
This marinade is FANTASTIC! Within a week I’ve used it on pork butt roast (cut up), pork loin chops and another pork roast because my family loves it so much! I skipped the spice in the marinade (for my kids) but added it to the sauce and it’s such a great flavor! I love the sauce so much, I’ve used it cold as a sandwich spread! Great, bold, Thai flavors! Love it! Thanks Bobby!!!
I made this for Father’s Day. I used a pork whole pork loin instead of the tenderloin. I cut 1/2 of the loin into chops and the other 1/2 into slices to make this pork satay. My family LOVED the satay. The meat after the marinade was fabulus with or without the dipping sauce. We are not real hot spice lovers so I used just one serrano chili in the marinade & one in the sauce (i couldn’t fine Thai peppers). I would have liked just a bit more heat but everything turned out great. Dad enjoyed his day & the Pork Satay. This is a definate MAKE AGAIN.
I had some canned satay sauce that I’ve been meaning to use, and I came upon this one when I looked for a satay recipe. I didn’t have coconut milk or Thai chiles on hand so did without. I kind of just eye-balled the ingredients, not important to have exact amounts. Without the milk, it was not enough marinade so I added some water so that it would coat the meat better.
The pork satay turned out great! I was also lazy and just cooked them under the broiler. The marinade made the pork juicy and tasty!
I will definitely try grilling next time and also making the sauce from scratch 🙂