Indonesian Pork Satay Recipe

Indonesian Pork Satay skewers arranged on a wooden board.

5 from 2 votes

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.

Prep Time7

Cook Time20

Total Time7 20

Course: Appetizers, Main Dish

Cuisine: Asian

Diet: Dairy Free

Servings:

Calories: 503kcal

Author: Linda

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

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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