This Indonesian Pork Satay is everything you want in a meal—tender, juicy pork with a creamy peanut sauce that perfectly balances the fresh zing of a citrus marinade.
This Indonesian Pork Satay recipe delivers incredibly tender pork that melts in your mouth. The peanut dipping sauce adds a creamy decadence that perfectly complements the bright citrus marinade.
Just when I thought I was ready for Fall, a craving for grilled meat on a stick hit, and I had to fire up the BBQ. The combination of juicy, grilled pork and a luscious peanut dipping sauce turned out to be exactly what I needed.
Table of Contents
Reasons to Love This Indonesian Satay
- The citrus marinade in this Indonesian Pork Satay recipe really brings out the best in the pork, making each bite burst with flavor.
- There’s nothing like how tender the pork turns out in this Indonesian Pork Satay—each bite practically melts in your mouth.
- I love how easy it is to whip up this Indonesian Pork Satay, with just a few ingredients and minimal prep.
Recipe Ingredients
- Orange Juice: The sweetness from the orange juice adds a bright, fresh flavor to the pork.
- Lime Juice: A squeeze of lime juice gives the marinade a zesty kick.
- Ground Cumin: Cumin brings a warm, earthy flavor that really deepens the taste of the pork.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spice Twist: Fresh basil, coriander, or mint can add a nice, fragrant touch to the mixture, while thyme or rosemary brings a deeper, robust flavor. If you like a bit of heat, toss in some red pepper flakes or cayenne pepper. For a warmer, earthy vibe, a dash of smoked paprika or turmeric works great.
- Garnish Options: Add crushed peanuts for a bit of crunch, or a sprinkle of toasted sesame seeds to enhance the nutty flavors. You can also drizzle a bit of sweet soy sauce over the top for an extra layer of flavor, or add crispy fried shallots for a satisfying crunch and savory finish.
How to Make Indonesian Pork Satay
Step #1: 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.
Step #2: An hour or so prior to serving, soak 8-10 wooden skewers in water for 30 minutes.
Step #3: Meanwhile, make the peanut sauce. Whisk together the peanut butter, coconut milk, soy sauce, honey, ginger, and garlic. Chill in the fridge.
Step #4: Heat a grill over medium-high heat. Thread the pork pieces onto the soaked wooden skewers. Grill for 5-7 minutes per side, until well-browned with an internal temperature of 145 degrees F. Serve with the peanut sauce.
Expert Tips
- Use Metal Skewers for Even Cooking: If you have metal skewers, use them instead of wooden bamboo skewers. Metal skewers conduct heat, helping the pork cook more evenly from the inside, and they eliminate the need for soaking.
- Turn Skewers with Care: Use tongs to gently turn the skewers on the grill. Avoid using a fork, as piercing the meat can cause the juices to escape, resulting in drier pork.
FAQs
Serve Indonesian Pork Satay hot off the grill with the peanut dipping sauce. Pair it with steamed rice, cucumber salad, or lime wedges. For a more authentic touch, add Indonesian rice cakes (ketupat) and sweet soy sauce.
Yes, you can use a food processor to prepare the marinade and the peanut sauce. Simply blend the ingredients until smooth, which will save time and ensure everything is well-mixed for maximum flavor.
Storage Info
To store Indonesian Pork Satay, place the cooked skewers in an airtight container and refrigerate for up to 3 days. You can also freeze the satay for up to 2 months; just wrap each skewer in foil before freezing.
To reheat the satay, thaw overnight in the refrigerator if frozen, then warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or reheat on a grill for a few minutes per side until heated through.
The peanut sauce can be stored in the refrigerator for up to 1 week in an airtight container. If you want to store it longer, you can freeze it for up to 3 months. To use after freezing, thaw it in the refrigerator overnight and whisk well before serving. If the sauce thickens too much, you can stir in a little warm water or coconut milk to reach the desired consistency.
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Indonesian Pork Satay Recipe
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 teaspoon 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 tablespoon 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 for 5-7 minutes per side, until well-browned with an internal temperature of 145 degrees F. Serve with the peanut sauce.
NOTES
Nutrition
Such a tasty skewer recipe, especially with the rich peanut dip.
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!!