Satay sauce gives succulent cubes of pork a rich and salty punch. Marinating your meat before grilling helps make it extra tender, as well as giving great flavour. Chicken with satay sauce is a well known favourite, but this sauce also works particularly well with pork, as shown in this recipe.
Satay originates from Indonesia, meaning meat that is grilled on a skewer and served with a sauce. A common sauce to serve with the meat is a peanut sauce, which is where the sauce we know as satay sauce gets its name.
We’ve used the classic satay sauce flavours in both our marinade and our sauce, with fresh coriander and chopped peanuts in the sauce giving extra freshness and crunch. Making your own satay sauce is easy. All you need to do is blend the ingredients in a food processor and you’ve got a delicious marinade ready to use, and the basis for a versatile sauce.
Wooden skewers are cheaper but can burn easily, so it’s worth investing in good metal ones.
- 450g free-range pork fillet
- 100g salted peanuts, finely chopped
- for the satay sauce and marinade
- a large bunch of coriander
- zest and juice of 3 limes
- 1tbsp Thai fish sauce
- 1tbsp sugar
- 175g smooth peanut butter
- 200ml coconut milk
- 1 lemongrass stalk, bashed and roughly chopped
- 1 red chilli
To prepare the marinade, put the coriander stalks (keep the leaves for later) with all the marinade ingredients into a blender and whizz up until smooth.
Cut the pork into small cubes and thread onto skewers. Use half the marinade to coat the pork and leave, covered, in the fridge to marinate for 4 hrs or overnight.
Make the sauce with the remaining marinade, adding some coriander leaves and the chopped peanuts.
Grill the pork skewers until cooked through. Serve with the sauce.