"Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork." — Debbie
Watch video tips and tricks
chopped green onions
chopped fresh ginger root
roasted, salted Spanish peanuts
crushed coriander seed
red pepper flakes
1 1/2 pounds
pork tenderloin, cut into 1 inch cubes
I have never had anything but raves about this recipe. I have made it several times now. I usually make a whole recipe and freeze half for later use.
The meat has a strong peanutty taste. You can adjust the heat easily and I tend to make mine mild since it must be child friendly. I will usually serve over rice for a main dish with vegies.
I have tried cooking it several ways. Outdoor grill stuck and the meat fell off the skewers. Indoor grill (George Forman) worked great if you are only doing a few. Oven works good for a large batch, but I have never had much luck broiling anything, so some were a little under done. The last time I stir-fried in a wok. This is the method I will use from now on. All the meat was cooked and none was dried out or under done.
I should have heeded Quadon's advice. It WAS way too salty but seemed great if I could just get past the saltiness. Next time I will definitely use low sodium soy sauce, unsalted peanuts and unsalted butter. It still should have enough flavor with everything else.
Fantastic! I thought this would steal the show in the dinner I prepared. I used strips and skewered these rather than cubes, but that won't change anything. Definately one for the archives!
TOO SALTY! Rinse the peanuts 3 times if they are salted, then dry them with paper towels and dry roast them in a medium hot pan for 4 to 7 minutes, shaking the pan several times, until the nuts are no longer steaming and begin to aquire a color. Use low sodium Soy Sauce.
But this recipe was delicious. The green onions were a delightful note. If you can grab your hands on 1 tbs of dried lemon grass and 1 tsp of fish sauce (in addition to removing the salt from the peanuts) you'd be giving yourself a treat indeed!
I made a double recipe for a large gathering, but had to make it in 2 batches because of blender capacity. However - it was well worth the trouble. Everyone raved, and I'm planning on making this again very soon! I highly recommend it.
"This is FABULOUS!!!" Those are the exact words out of my husband's shocked mouth the second he took a bite. I too did not read ahead and didn't realize that it needed to marinate. Went out for dinner last night and it was so worth it to let it sit over night. Didn't cube my pork, I cut my loin into very thin chops. That was the only difference in what I did for the most part. One half of my grill cooks hotter, so a few of them were slightly burnt. This changes the flavor altogether and is enjoyable also. My daughter that won't touch food that has the smallest hint of black on it, wouldn't trade in her burnt piece. We used our cook marinade for our rice instead of dipping our pork in it.
This was so awesome. I made it last nite and my 4 kids devoured it. I was surprised there was any left (I even doubled the recipe), but they argued over who got the left overs. Totally yummy, totally easy. 5 stars, for sure. I served it with pad thai, it was perfect. I baked it (its winter here) at 450 for about 8 minutes. It was nicely done.
Great recipe. I made it for an Asian themed dinner party & everyone had seconds. It is a bit salty so use either unsalted peanuts or low sodium soy sauce. I expected it to be a bit spicy b/c of the pepper flakes, but it wasn't. If you like it hotter, add more pepper flakes. I also made it with both chicken & pork & both were yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Indonesian Pork Satay
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 683
** Calories from Fat: 447
See how to make authentic Hong Kong-style pork dumplings.
See how to make a lighter, easier version of sweet and sour pork.
Discover the secrets to making succulent sweet and sour pork.