Pork Satay with Peanut Sauce - Midsummer Thai Dinner
Submitted by dnacke
Thai pork satay with a spicy lime-ginger-soy marinade grilled on bamboo skewers, served with a creamy peanut-lime dipping sauce. A crowd-pleasing appetizer for summer grilling.
YIELD
18 skewersPREP
30 minCOOK
10 minREADY
160 minPork tenderloin sliced into thin strips, threaded onto bamboo skewers, marinated in a punchy blend of ginger, garlic, dried chili, lime, soy sauce, and brown sugar, then grilled fast over high heat. Served with a peanut-lime dipping sauce that’s tangy, spicy, and addictive. This is Thai street food built for a backyard grill.
The marinade gets pureed in a food processor or blender: onion, fresh ginger, garlic, dried red chili, lime zest and juice, soy sauce, brown sugar, and oil blended smooth. Two hours of marinating lets those bold flavors penetrate the thin pork strips thoroughly.
Two minutes per side on the grill is all the thin strips need. The sugars in the marinade caramelize fast, creating charred edges and a sticky glaze. Watch closely. Thin meat overcooks in seconds.
The peanut butter lime dipping sauce comes together with a whisk in a bowl: peanut butter loosened with soy sauce, fresh lime juice, rice vinegar, brown sugar, chopped coriander, and chili sauce. Make it up to 3 days ahead and refrigerate.
Chef Tips
- Soak bamboo skewers in water for 1 hour before using. Dry bamboo catches fire on the grill.
- Slice the pork into thin, even strips so each skewer cooks at the same rate.
- Thread the pork in a weaving pattern along the skewer so it stays flat and cooks evenly.
- Serve the dipping sauce at room temperature for the smoothest consistency.
Variations
Ingredients
Directions
Make the sauce up to 3 days ahead of time, but grill the satays at the last minute.
Soak about 18 bamboo shewers in water for 1 hour.
Combine all ingredients except meat in food processor or blender and purle.
Place marinade in bowl.
Cut pork into 6-inch lengths.
Slice each length into ½-inch long strips and thread onto bamboo skewers.
Pour over marinade, cover and marinate for 2 hours.
Grill or broil pork for 2 minutes on each side or until cooked through.
Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients.
Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.
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