Pork Satay

Indonesian pork satay

Charcoal-grilled satay is better than any other satay. I had never done it, so I had difficulty in finding the right way to fan the charcoal. You don’t want the charcoal to be burning red, but just the right heat for the satays to cook evenly.

Pork satay is made using leaner part of the pork, cut into long thin pieces. The marinades can be anything between two to six hours or even longer. This recipe is very easy to make, and easier if I can grill them on electric grill. The marinade has to be finely ground. I find that galangal provides the excellent texture to the spice. Even without garlic and shallots, two of the must haves in satay making, they turned out to be just as delicious!

Not a pork fan? Substitute it with beef or chicken. The satay is tasty enough without any sauce, but if you want to fancy it up, serve with sweet soy sauce dip with shallots or peanut sauce.

Indonesian Pork Satay with Galangal and Coriander Seeds

Grilling satay using charcoal

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Pork Satay

Makes 50 satays

Ingredients:

1 kg pork, sliced thinly
60 g fresh galangal
4 stalks lemongrass
20 g (1/3 cup) coriander seeds
5 g fresh turmeric
175 g sugar
2 tbsp lime juice
1/4 cup sweet soy sauce
2 tsp salt
50 bamboo skewers

Directions:

Grind galangal, lemongrass, coriander seeds and turmeric till fine

Mix pork slices, spice paste, sugar, lime juice, soy sauce and salt in a big bowl. Marinade for 2 - 4 hours in the fridge, covered

Cut the sliced meat into thinner strand and thread it on to bamboo skewers. The technique of skewing is very important to get moist satay. Use circular motion to thread it into skewer to get the meat as thick as possible on every part of the skewer

Grill on open fire (using charcoal on a satay griller, if possible) 5 minutes each side. Place the satays close together so that the moisture doesn't dry out while grilling

When grilling pork satay, make sure all part of satay, from bottom till tip, is all browned evenly. When the bottom to top is browned, the tip is always slightly burnt. Cut the burnt part with a pair of scissors before serving

Notes
Substitute the pork with either beef or chicken. Beef needs longer marinade time, chicken needs less time.
Pour the rest of the marinade liquid on the satays when grilling.
Serve with cut cucumbers and shallots

Step by Step

Making spice paste for Satay

Making satay

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5 Responses to “Pork Satay”

  1. 1

    noobcook — July 1, 2010 @ 9:12 am

    You can cook everything and anything, and you cook them well too!

    • Jun replied: — July 2nd, 2010 @ 2:01 pm

      Thanks, Wiffy. :) That’s really nice of you!

  2. 2

    tigerfish — July 2, 2010 @ 12:47 am

    I actually have not tried pork satay before due to the Muslim community around here. It is always just chicken, beef or lamb.

    • Jun replied: — July 2nd, 2010 @ 2:03 pm

      I think most red meat will go well with the spices. For white meat such as chicken, it can be a bit overwhelming. I have never had Malaysian / Singaporean satay before myself and very curious how they differ from ours.

  3. 3

    jas — January 30, 2011 @ 8:43 pm

    yum – this looks delicious – I’m always on the lookout for a good satay recipe and this is just the thing I was after!

    Ps loving your blog, only just found it!

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