The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 5, 2009
Excellent, I marinated them over 24 hours though, and they turned out absolutely yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 5, 2009
We love this recipe, my husband makes it. He says: do what everyone else says and double it! Hard to get the veggies on the sticks w/o breaking(mushrooms espcially) but still it's so good and makes great for left overs.
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Cooking Level: Expert

Home Town: Corsicana, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 20, 2009
Great flavor and a great weeknight meal. I'll definitely make these sometime again. My only complaint is that the water chestnuts broke almost every time I tried to skewer them, so I'd skip them next time around.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
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Reviewed: Dec. 28, 2008
Very good flavor. Pork came out very tender. Its quick to burn though, probably cause of the peanut butter so be careful. I think next time i will thin out the marinade with some coconut milk. The marinade is really pastey and a wee bit to peanut buttery. I opened up a can of water chestnuts but could not get them on the skewer with out breaking! Oh well.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 24, 2008
This was soooo delicious. I served these to my neighbor who is from Thailand and she thought it was very good as well.The water chestnuts break in half when you try to put them on the stick, so I used a toothpick to make a hole in them first so they wouldn't break.
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: Pittsville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 2, 2008
I double the sauce and kept some for dipping. I thought this was a tasty recipe.
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Ker
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 6, 2008
Very good! The flavour of the pork is incredible! Careful not to over cook on the BBQ, as it can dry out really quickly. Thanks!
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 20, 2007
Was impressed and it is a keeper. Next time will make twice the sauce as others suggested.
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Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 20, 2007
It wasn't bad just bland. I was hoping the sauce would be more robust/flavorful considering it was Thai.
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Cooking Level: Intermediate

Home Town: Sheldon, Iowa, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 10, 2007
My husband went CRAZY over these. They were pretty tasty and easy to make, the only reccommendation I have is to up the cayenne a bit. Nummy stuff! A keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 6, 2007
I'm giving this 5 stars based soley on my boyfriends opinion (I'm don't eat pork) He lived in Thialand for 2.5 years and really misses the food. I surprised him with this one day we took the grill to the lake he was SUPER impressed. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 28, 2007
Unbelievable yummy, I marinated the meat for about 3 hours and it was very tender.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 12, 2007
Make sure you double the sauce so you have extra to boil down. I marinaded the meat for about an hour and that was not enough time. I did however like the sauce, it was what I dipped the pork into after I grilled it. I will not be making the recipe again, however I will find a way to incorporate the sauce into another recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 23, 2007
I made this for a big Mother's Day dinner party! I marinated the meat in the thick pasty mixture for about 4-6 hours. We threaded the meat onto skewers alternated onion, pepper, mushrooms and pineapple. Everyone raved about how wonderful it tasted. It was perfect! I served it with roasted red potatoes and fresh vegetables, and an Asian style salad with the toasted Ramen noodles. It was one of my best dinner parties yet!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 12, 2006
Very good recipe. My husband loved it and I will be making this one often.
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CZ
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 7, 2006
I thought this was great ~ even my kids snarfed it up! I was late getting dinner together, so I didn't have time to marinade, just brushed the sauce onto the skewers & threw them on the grill. I did add a tablespoon of Chinese Cooking Wine to the sauce, and I didn't have green onions on hand. I'll try marinating it next time, but it was still great. I skipped the veggies (only because my kids would've freaked if peppers touched thier meat!). Outstanding, easy dinner, especially for those nights when you need something quick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 10, 2006
Great flavor, but I recommend using mushrooms instead of water chestnuts--they are not a traditional thai ingredient and they break easily when you try to skewer them.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: May 7, 2006
There is not enough marinade left to boil down for a sauce to brush on bbq-ing meat! That said, the meat had little flavor (and we marinated pieces for 3 days!). Served with thai sesame noodles and green beans.
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 14, 2006
This recipe was a huge hit at our house. I have made both pork and chicken satay before using another recipe from this site that requires you use roasted peanuts and a food processor. This recipe is so much easier and just as tasty. I maranated the pork for about six hours and couldn't have been happier with the results. My 4 year old love it as did my husband. I will be throwing away my old satay recipe for sure.
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Cooking Level: Expert

Living In: D'iberville, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 6, 2005
So yummy! I didn't have any green onion or ground coriander. I added some leftover teriyaki sauce and just used pork (no veggies). Also, I did not make the sauce (don't care to reuse marinades like that). Still, it was so delicious, flavourful and tender. Next time, I will try it with the veggies. Great recipe!
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