Daring Cooks: Pork Satay with Peanut Sauce

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It seems like on the 13th of every month you can find me scrambling around in the kitchen rushing to finish the Daring Cooks challenge. I don’t know why I always procrastinate! I was especially excited for this month’s challenge too, so I really had no reason to put it off. You see, this month we made satay. Pork satay. Pork satay with Peanut Sauce. Yeah.

I love peanut sauce. Although I rarely order satay when we go out, I always consider it. All because I want that peanut sauce! Unfortunately, the chicken that they pair it with never seems worth it, and I wind up getting something else. But now, thanks to Daring Cooks, I can have peanut sauce whenever I want! I’ve tried to make it at home before, but it never came out right – it was always too sweet, and too thick. Apparently the trick is using coconut milk, lemon juice, and some random spices. The sauce is light and smooth, with a slightly sweet flavor and a little bit of spice at the end. Perfect. And the pork? So much better than chicken. Although if you don’t eat pork, I’m sure chicken would work just as well in this recipe.

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Satay is often served as “street fare” all over the world – it involves skewered meat that gets dipped into sauce. This has many incarnations – from traditional thai satays to Middle Eastern kabobs to the all-American corn dog. The meat (or tofu, if you prefer) can be grilled, broiled, or cooked in a pan. I chose to broil this recipe in order to get some char on my pork (it’s way too cold out to grill!).

The required part of this month’s challenge was to use a marinade. Marinades are often used to tenderize tougher cut of meat, while imparting loads of flavor. Marinades can take many forms, but always include an acid (like lemon juice or vinegar), and an oil. Very similar to a dressing – in fact, dressings work very well as marinades!

I served my satay with rice and Roasted Brussels Sprouts with Ponzu.

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Pork Satay with Peanut Sauce
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 2 Tbs lemon juice
  • 1 Tbs soy sauce
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 chili pepper
  • 1 tsp fish sauce
  • 2 Tbs vegetable oil
  • 1 lb pork loin

Combine all of the above ingredients – except the pork – in a food processor. Pulse 5 or 6 times until a paste is formed. This is your marinade.

Cut pork into 1-inch pieces. Combine with marinade. Cover and refrigerate at least 4 and up to 24 hours. Slide meat onto skewers. Broil for 10 minutes or until the edges just begin to char, turning halfway through. Serve with peanut sauce (below).

For the peanut sauce:

  • 3/4 cup coconut milk
  • 4 Tbs peanut butter
  • 1 Tbs lemon juice
  • 1 Tb soy sauce
  • 1 tsp brown sugar
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp crushed red pepper flakes
  • 1 green onion, chopped

Combine all ingredients in a small saucepan. Heat gently, stirring occasionally, until the peanut butter has melted (this won’t take more than 5 minutes). Stir well to incorporate everything. This sauce can be made ahead and reheated, or can be made while the satay cooks.

Serves 4.

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

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I recently appeared on the Kickback Kook’s food podcast, where I had the opportunity to make Chef Tonni Hinojosa‘s recipe for pork loin with apple barbeque sauce. Another girl and I discussed the recipe with Chef Tonni (unfortunately, I don’t think he was very happy with what we had to say – oops!). The podcast is available on iTunes. Anyway, the pork I used in this recipe was leftover from the piece that I bought for that (I froze what I didn’t use.)

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Comments

  1. This looks great! I know exactly what you mean. I love peanut sauce, but usually the chicken isn’t anything too special. However, when we were in SE Asia that was an entirely different story. I filled up on satay!

  2. This was my first Daring Cook challenge – I chose to use chicken :-) I can see where I’ll be scrambling to finish these challenges every month lol. But it sure is fun!

  3. Nice! You made a whole meal out of it.

  4. Marvellous effort and result. The satay looks so delicious and great to hear you liked it so much. Cheers from Audax in Sydney Australia.

  5. Lovely photos and isn’t it great to now have a peanut sauce recipe so you can make it to go with everything? Oh and since I had some sauce left over I tried it with some raw veggies and used it as a dip, soooo good!

  6. Satay is awesome.. I go weak for peanut sauce!
    looks perfect!

  7. So gorgeous. I love your photos. What were you talking about?!

  8. Beautiful pictures Lauren and I love that you teamed it with the brussels sprouts! Go girl! Much better than my attempt!

  9. This looks wonderful. You did a great job with this challenge. It’s nice to be able to make peanut sauce at home and this is a good recipe.

  10. This looks like a DC we could even do. Usually they seem much harder! This is a classic though.

  11. Looks fantastic. I feel like having thai food for dinner tonight. I love love LOVE peanut sauce, too. Mmmmmm…

  12. I love satay – and like you it’s for the peanut sauce. This looks great.

  13. Great job on your challenge and your satays look really yummilicious. Love the pictures and your presentation as well.

  14. Sounds great, I love the peanut sauce!

  15. Your pork satay looks wonderful! The peanut sauce recipe looks exceptional.

  16. oh wow of course you wouldn’t order it outside as yours is perfect yum yum

  17. Perfect.

    I put mine off so long I ran out of time to make it. And wanted to, too.

  18. I have wonderful memories of satay…chomping on it by the beach while the guy grills it on top of open-flame and charcoal…mm…The peanut sauce is what makes this dish, though!

  19. A wonderful & ooh so tasty dish! Waw!!

    A faboulous meal!! MMMMMMMM,….

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