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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pork Satay

Makes: 6 servings
Prep 20 mins Marinate 2 hrs Grill 8 mins
Pork Satay
  • 1 1/2  pounds  pork tenderloin or boneless pork loin roast
  • 2  tablespoons  fish sauce
  • 2  tablespoons  lime juice
  • 2  tablespoons  finely chopped fresh lemongrass or 1/2 teaspoon finely shredded lemon peel
  • 1  tablespoon  vegetable oil
  • 1  clove  garlic, minced
  • 1  recipe  Satay Sauce
  • 3  cups  thin bite-size strips cucumber and/or carrot or packaged shredded cabbage with carrot (coleslaw mix) (optional)
  •  Chopped peanuts and/or lime wedges(optional)

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
  • 3/4  cup  unsweetened coconut milk
  • 1/3  cup  creamy peanut butter
  • 2  tablespoons  packed brown sugar
  • 2  tablespoons  grated fresh ginger
  • 2  tablespoons  lime juice
  • 1  tablespoon  fish sauce
  • 1/2  teaspoon  crushed red pepper or 1/4 teaspoon cayenne pepper.

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 333,
  • Fat, total (g) 19,
  • chol. (mg) 66,
  • sat. fat (g) 9,
  • carb. (g) 9,
  • fiber (g) 2,
  • pro. (g) 32,
  • sodium (mg) 813,
  • Percent Daily Values are based on a 2,000 calorie diet

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