This Indonesian Pork Satay recipe creates pork that is so incredibly tender it will just melt in your mouth. The peanut dipping sauce just adds to the creamy decadence and sets off the citrus marinade on the pork.
Meat!
On a stick!
Just when I thought I was really ready for Fall, I got a serious craving for some grilled meat on a stick and had to fire up the BBQ.
And then I had to have a sauce to dunk the meat in, so peanut butter seemed like a solid place to start.
This pork is so incredibly tender it will just melt in your mouth. The peanut dipping sauce just adds to the creamy decadence and sets off the citrus marinade on the pork.
I was lucky to even have a few kebabs leftover to photograph because the husband was eyeing them greedily after scarfing down everything on his plate.
This dinner comes together in a total snap, as long as you remember to marinate the meat either the night before, or in the morning before you head off to work (which is what I did).
Ready for the deliciousness? Give it a go!
Indonesian Pork Satay Recipe with Peanut Dipping Sauce
Ingredients
For the Satay:
- 1/2 c. orange juice
- 2 Tbsp. lime juice
- 2 Tbsp. grapeseed or vegetable oil
- 1/2 tsp. dried oregano
- 1 tsp. fresh cilantro
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 lb. pork tenderloin - cut into 1-inch pieces
For the Dipping Sauce:
- 1/2 c. peanut butter
- 3/4 c. coconut milk
- 1 Tbsp. soy sauce
- 1 Tbsp. honey
- 2 tsp. minced ginger
- 2 cloves garlic - minced
Instructions
- Whisk together the orange juice, lime juice, oregano, oil, cilantro, cumin, salt and pepper in a bowl. Add the pork and marinate in the fridge overnight or for at least 6 hours.
- An hour or so prior to serving, soak 8-10 wooden skewers in water for 30 minutes.
- Meanwhile, make the peanut sauce. Whisk together the peanut butter, coconut milk, soy sauce, honey ginger, and garlic. Chill in the fridge.
- Heat a grill over medium-high heat. Thread the pork pieces onto the soaked wooden skewers. Grill 5-7 minutes per side, until well-browned. Serve with the peanut sauce.
Nutrition
This looks so good!! I love your new website, but it isn’t WordPress friendly =( It takes a lot just to get to your page and be able to leave a comment, etc.
Hi Whitney! I’m sorry to hear that you’ve had trouble using the site – do you think you could explain a bit more to me about the troubles you’ve been having?
You know how if you’re on the WP reader, and you click on a post..sometimes it’s from WordPress and sometimes it’s their own site? There’s a few people who have their own site, but I can still comment and like through WordPress. I guess they have either upgraded through WordPress or they have mapped their domain, something like that. With your new website I have to fill out my info anytime I want to leave a comment. And since I am lazy to fill out my info, I look for a like button and there’s no like button, sniff sniff. I want to be able to acknowledge your beautiful food. Oh well, I guess I’ll have to get unlazy.
Ohh, I see what you’re saying! I think it may be because I switched over to wordpress.org rather than wordpress.com. A lot of things changed on my end, too. It totally drives me nuts when I want to “like” someone’s post but it makes me go through the log in process, too. I’ll do some digging and see if I can find a way to circumvent that. Thanks so much for the heads up, Whitney!!