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Pork Satay

Satay, an Indonesian snack food, gets main-course treatment in these tender pork skewers. Serve with steamed broccoli and rice or cucumber salad sprinkled with toasted sesame seeds.

  • Makes: 6 servings
  • Prep: 20 mins
  • Marinate: 2 hrs
  • Grill: 8 mins

Pork Satay



  1. Trim fat from meat. Cut meat against the grain into 1/4-inch-thick slices. If using loin roast, cut slices to make 3x1-inch strips. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine fish sauce, lime juice, lemongrass, oil, and garlic. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 2 hours, turning bag occasionally.
  2. Meanwhile, prepare Satay Sauce. Transfer to a small bowl. Cover and chill until ready to serve. Drain meat, discarding marinade. Thread meat, accordion-style, onto skewers.*
  3. For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until meat is slightly pink in center, turning once halfway through grilling time.
  4. If desired, arrange skewers on cucumber and/or carrot strips or coleslaw mix. If desired, garnish sauce with chopped peanuts and/or lime wedges. Serve skewers with Satay Sauce.

From the Test Kitchen


If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Satay Sauce



  1. In a food processor or blender combine coconut milk, peanut butter, brown sugar, ginger, lime juice, fish sauce, and red pepper. Cover and process or blend until smooth.

Nutrition Facts (Pork Satay)

    Per serving:
  • 333 kcal cal.,
  • 19 g fat
  • (9 g sat. fat,
  • 66 mg chol.,
  • 813 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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