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Indonesian Pork Satay

"Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork."
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6 h 40 m servings 684 cals
Original recipe yields 4 servings


  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 49.7 g
  • 76%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 2452 mg
  • 98%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
  2. Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
  3. Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
  4. Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.


  • Cook's Note:
  • The skewers can be also be broiled instead of grilled.

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Read all reviews 55
  1. 63 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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 u...

Most helpful
Most positive
Least positive

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. ...

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...

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 t...

"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 f...

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, to...

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 ...

Delicious! Served this for the first time with company over and it was gobbled up. I marinated all day and then cooked it in a pan with some of the sauce. I didn't use the rest of the sauce. T...

This was absolutely to die for. I couldn't stop eating this great dish! 5 stars! Will definitely use this one again! Thanks so much!