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Fiery Pork Satay with Chili-Lime Peanut Sauce

Ignite your taste buds with this Fiery Pork Satay recipe! Featuring a bold marinade and a chili-lime peanut sauce, this dish brings a delightful kick to a classic favorite. Perfect for those who love a little heat with their meal.

Prep Time
30 minutes + 4 hours marinating
Cook Time
20-25 minutes
Servings
5
Ingredients
  • 600 g Pork Shoulder
  • 4 tbsp Soy Sauce
  • 2 tbsp Chili Garlic Sauce
  • 3 tbsp Lime Juice
  • 2 tbsp Ginger
  • 4 cloves Garlic
  • 2 tbsp Brown Sugar
  • 1 tbsp Fish Sauce
  • 3/4 cup Peanut Butter
  • 3/4 cup Coconut Milk
  • 2 tbsp Lime Juice
  • 1/2 tsp Chili Flakes
  • 25 pieces Skewers

Preparing the Pork

Cut the pork shoulder into 1-inch cubes. Pork shoulder has a good fat content that keeps it moist during grilling.

Marinating the Pork

In a large bowl, combine soy sauce, chili garlic sauce, lime juice, minced ginger, minced garlic, brown sugar, and fish sauce. Mix well. Add the pork cubes, ensuring they are thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for best results. The longer marinating time allows the flavors to fully penetrate the pork.

Making the Chili-Lime Peanut Sauce

In a saucepan, combine peanut butter, coconut milk, lime juice, and chili flakes. Cook over low heat, stirring constantly, until smooth and creamy. Adjust the consistency with additional coconut milk if needed. Taste and adjust the amount of chili flakes for desired spiciness. Keep warm until serving.

Assembling the Satay

Thread the marinated pork cubes onto skewers. Make sure the pieces are snug but not too tightly packed. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Grilling the Satay

Preheat your grill to medium-high heat. Lightly oil the grill grates. Grill the pork satay for 20-25 minutes, turning frequently, until the pork is cooked through and slightly charred. Ensure the internal temperature reaches 145°F (63°C).

Serving

Serve the fiery pork satay hot off the grill with the chili-lime peanut sauce. Garnish with chopped cilantro and a squeeze of lime. Serve with sticky rice or a fresh cucumber salad to balance the heat.

Nutrition Facts Estimated per 100g of product

Calories: 280kcal, Protein: 22g, Fat: 18g, Carbohydrates: 12g

Other Considerations for Nutrition

This recipe is higher in sodium due to the soy sauce and fish sauce. Adjust the amount of chili garlic sauce and chili flakes to control the level of spiciness. Using less peanut butter can reduce the fat content.

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FAQ

  • Can I use another type of chili sauce?

    Yes, sambal oelek or sriracha can be used in place of chili garlic sauce. Adjust the amount based on your spice preference.
  • Can I use a different type of pork?

    Pork tenderloin or loin can be used, but the cooking time will need to be adjusted as they cook faster than shoulder. Pork belly can also be used for richer flavor and more tender result.
  • How can I reduce the spiciness of the dish?

    Reduce or omit the chili garlic sauce and chili flakes. You can also add a touch more honey to the peanut sauce to balance the heat.