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Pork Satay Skewers with Peanut Sauce

Earlier this week I posted about my family’s birthday get-together.  I mentioned I had made pork satay skewers with a peanut dipping sauce and showed an image I had taken on my i-phone of the cooked satays.

The pork marinating for 23 hours in the fridge

The pork marinating for 23 hours in the fridge

From the wonderful comments it became clear that quite a few of you were interested in the satays and would like the recipe.  I wanted to post the satays but didn’t think I could because having been in entertaining mode and not blogger mode, I neglected that very important part of being a food blogger and that would be the photographs!  The only image I have is the dreadful one from my i-phone where I didn’t even bother to remove the tongs from the platter.

After marinating I threaded the pork onto the skewers in a weaving pattern

After marinating, I threaded the pork onto the skewers in a weaving pattern

Never mind!  I’m posting the recipe anyway because these satays were very good so you deserve to be able to make them for yourselves.  There is quite a bit of preparation involved but you can do it all a day ahead and it really is worth it.  If you don’t like pork I’m sure these would be equally as good made with chicken or beef.  I made triple the quantity listed in the recipe below however just one quantity of the satay sauce.

Pork Satay Skewers

Pork Satay Skewers

Pork Satays with Peanut Sauce

Makes:  12 bamboo skewers

Degree of Difficulty:  2/5

Cost:  I used pork leg steak however you can use pork fillets but they’re more expensive.

  • 500g (1 lb) pork, cut into strips


  • 1 tbspn Coriander Garlic Paste (recipe follows)
  • 1 tbspn shaved palm sugar
  • 1 tbspn fish sauce
  • 1/2 cup coconut cream
  • 1 tbspn curry powder


  • 2 cups coconut cream
  • 2 tbspns Red Curry Paste (recipe is here)
  • 1 tbspn palm sugar
  • 2 tbspns fish sauce
  • 2 tbspns tamarind water
  • 1 tbspn sweet soy sauce (kecap manis)
  • 1 cup roasted, unsalted, ground peanuts

Combine all marinade ingredients.  Place pork in glass dish, pour over marinade and leave for a minimum of 2 hours but preferably overnight.  Soak the bamboo skewers before threading on the pork so they won’t burn on the barbecue.  Barbecue on medium heat for about 10 minutes.  Serve with the peanut sauce.

Peanut Sauce

Peanut Sauce

To make the sauce, heat half a cup of coconut cream in a wok, add curry paste and cook until fragrant.  Add palm sugar, fish sauce, tamarind water, sweet soy, peanuts and remaining coconut cream.  Bring to a boil, reduce heat to a simmer and cook for a further 10 minutes.  Store in a sealed glass container in the refrigerator.  Keeps well for 2-3 weeks.

Makes 2 cups.

Makes about two cups

Makes about two cups

Coriander Garlic Paste:

  • 1 tsp whole white peppercorns
  • 1/2 cup chopped coriander root and stem
  • 1/4 cup garlic, peeled and chopped garlic

Pound white peppercorns in a mortar and pestle.  Add coriander and garlic and pound to a paste.

Makes 3/4 of a cup.

Bashing the coriander garlic sauce

Bashing the coriander garlic sauce

All these recipes are from Spirit House, Thai Cooking.

If you liked this post, you’re welcome to share it.

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  1. I adore satay! Especially when it has caramelised bits on the outside but is still juicy on the inside 😀

  2. It is always reassuring to know that others neglect to photograph dishes too. If you can do it, I feel much better! Having only discovered satay this year, it’s also great to see recipes for it. I imagine the coriander garlic paste would be amazing alongside too.

  3. I love every single section of the recipe, to be used all together but even individually!

  4. satay is party favourites, i love that.

  5. These pork skewers look awesome! Yum!

  6. Eh, who cares about tongs anyway… These look and sound AMAZING!! 😉 xo

  7. I actually love seeing real life shots like this…makes me feel like you actually ATE THEM unlike with totally prop central, food stylist shots!

  8. Good pictures are always nice, but good recipes are more important. And one looks terrific! Thanks for this.

  9. Just hand me the sauce and a spoon; ta.

  10. I can still remember the impact of the first satays I ever tasted in the 70s (gasp) in Indonesia. They hadn’t yet made it to the US at that time and were a revelation to me. I love them to this day and this recipe looks terrific.

  11. I love satay … chicken, beef or pork. They’re all amazing and your full serving tray, even with the tongs in it makes my mouth water. Pork tenderloin is great too. 🙂

  12. Let’s keep the life of a blogger real right?? Glad you shared this recipe (nothing wrong with your photos either!!). I love satay, especially with peanut sauce! All the flavors sound so good 🙂

  13. Gorgeous Charlie! I’ll be they were a huge hit with the family! xx

  14. Charlie, thanks for following up with your satay recipe! I read your Thai Red Curry Pork post this morning and put off commenting until later (you know how it is…), but the satay with all of it’s grilled gloriousness was already in my mind, heart, palate. 🙂 You put a lot of effort into both dishes and both are incredibly wonderful! May your Christmas list dreams come true… 🙂 LOL, my list includes a mortar & pestle!

  15. Yummy! I have Tony so trained now that he asks me if I need to photograph anything before he takes a bit. Ha! But even bloggers get tired of taking pictures of their food and just want to eat! 🙂

  16. satay is so versatile.. love this!

  17. I LOVE satay anything. I usually make chicken but pork is delicious too. I always make heaps of sauce to smother the rice with. (I’ll never lose 5 kg that way!)

    I’m glad you shared the recipe – we’ve all been there when things get busy and blogging isn’t the most important thing at the moment.

  18. satay is always a winner in this household. Especially if it’s done a on a little smokey bbq!

  19. G’day and love satay Charlie, true!
    I don’t know why, but anything on a skewer makes me smile too!
    Your recipe sounds YUM and could go for some right now!
    Cheers! Joanne

  20. I am so glad you went ahead and posted this recipe! I hesitate, too, if I don’t have the perfect photos, but most real life cooks are more interested in an excellent recipe than a glamour shot 🙂 Thanks for another terrific recipe!!!

  21. Yum Charlie! For someone not in blogger mode I think you managed to snap a few good shots! Lucky we’re all addicted to Instagram.

  22. Gosh I’ve missed quite a few of your blog posts Charlie sorry! Have been swamped at work >_< Thats a LOT of skewers and they look amazing and really like how you made your own peanut sauce It'll be so much better than the premade one xox

  23. We love satay here too Charlie- oh so yummy indeed! I bet your dish was snatched up as so as it hit the table! Nothing wrong with your photos sweetie, better than mine at any time 🙂 xox

  24. Heavenly Charlie. Well worth the effort.
    🙂 Mandy xo

  25. Who can resist a great looking satay all wrapped in delicious peanut sauce…..

  26. I’m so glad you posted these recipes for us, Charlie. I really do like satay and welcome the chance to make it at home. Your peanut sauce recipe is much better than ones I’ve tried in the past and look forward to giving it a try. Thanks for sharing it all.
    (Pssst the Red Curry Paste link isn’t working.)

  27. Peanut satay is all I need to hear to run to the table. Of course, I’d be the one making it, so it’s more likely I’m sneaking tidbits before we ever get it served. This sounds marvelous!

  28. Loving these Thia dishes! This peanut sauce looks awesome!! Great Satay Charlie!

  29. Here I was looking for pork recipes and you’ve given me two in one week. I really do see these skewers as perfect for entertaining. Thank you for going to the extra trouble to give us the recipe. I don’t mind the tongs at all! 🙂

  30. Lots of effort but they do look wonderful. Bet the family loved them

  31. My husband and I used to go to the Satay Circus in Singapore where we dined on it nightly.

  32. These skewers look like they are bursting with flavor! Making my mouth water.

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