Pork Satay
Savory pork satay with garlic, ginger and kecap manis. Marinate, skewer, grill, and serve with sambal kecap. Ready in about 1 hour.
This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook
Submitted by: John Thorne and Matt Lewis from Northhampton, MA
Yield: n/a
- Simple marinade of garlic, ginger, five spice, kecap manis, honey and oil makes juicy, flavorful pork.
- Marinate at least 1 hour; thread on soaked wooden or metal skewers and grill over medium-high heat for char.
- Serve hot with sambal kecap. If you lack kecap manis or charcoal, there are easy substitutes and gas or oven methods.
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Preparation Instructions:
Combine the marinade ingredients in a bowl, stir the pork, and let marinate for an hour or so at room temperature. Thread meat onto skewers and grill over charcoal. Serve immediately with sambal kecap for dripping.
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Frequently Asked Questions
How long should I marinate the pork?
Marinate at least 1 hour at room temperature. For deeper flavor, refrigerate up to 8 hours. If refrigerated, take the pork out 20 to 30 minutes before grilling.
Which pork cut is best for satay?
Pork shoulder gives more fat and stays juicier, while pork loin is leaner and works if cut small and not overcooked.
Do I need to soak wooden skewers?
Yes. Soak wooden skewers for at least 30 minutes to prevent burning. Metal skewers do not need soaking.
What can I use instead of kecap manis?
Mix soy sauce with brown sugar or molasses to taste. A good starting point is 1 tablespoon soy sauce plus 1 teaspoon brown sugar, then adjust for sweetness.
How do I grill satay if I do not have charcoal?
Use a gas grill over medium-high heat for good sear, or broil in the oven close to the heat, turning to get even char.
How do I make a simple sambal kecap dipping sauce?
Combine kecap manis with chopped chilies, thinly sliced shallot, and a squeeze of lime or lemon. Add sambal or garlic if you want more heat.
What internal temperature should the pork reach?
Cook pork to 145°F (63°C) and let rest 3 minutes for safe, juicy meat. Shoulder pieces can be cooked longer if you want them extra tender.
Can I prepare satay ahead of time?
You can marinate pork ahead for up to 8 hours. Grilled satay is best fresh, but cooked skewers reheat well in a 325°F oven or briefly on the grill.
How long should I marinate the pork?
Marinate at least 1 hour at room temperature. For deeper flavor, refrigerate up to 8 hours. If refrigerated, take the pork out 20 to 30 minutes before grilling.
Which pork cut is best for satay?
Pork shoulder gives more fat and stays juicier, while pork loin is leaner and works if cut small and not overcooked.
Do I need to soak wooden skewers?
Yes. Soak wooden skewers for at least 30 minutes to prevent burning. Metal skewers do not need soaking.
What can I use instead of kecap manis?
Mix soy sauce with brown sugar or molasses to taste. A good starting point is 1 tablespoon soy sauce plus 1 teaspoon brown sugar, then adjust for sweetness.
How do I grill satay if I do not have charcoal?
Use a gas grill over medium-high heat for good sear, or broil in the oven close to the heat, turning to get even char.
How do I make a simple sambal kecap dipping sauce?
Combine kecap manis with chopped chilies, thinly sliced shallot, and a squeeze of lime or lemon. Add sambal or garlic if you want more heat.
What internal temperature should the pork reach?
Cook pork to 145°F (63°C) and let rest 3 minutes for safe, juicy meat. Shoulder pieces can be cooked longer if you want them extra tender.
Can I prepare satay ahead of time?
You can marinate pork ahead for up to 8 hours. Grilled satay is best fresh, but cooked skewers reheat well in a 325°F oven or briefly on the grill.
It was very spicy. Definitely needs rice to go with it. The pork turned out exceptionally tender.
Satay is served with a peanut sauce as well as the sambal. Make the peanut sauce with natural peanut butter or freshly crushed peanuts. Fry the peanut butter with garlic and onions, cumin, coriander, and some coconut milk add sambal (hot peppers) and lemon juice to taste. This is the Indonesian way and since you are mentioning the use of Indonesian ketchap (soy sauce) and hot sauce (sambal), I thought it should include the peanut sauce. I am from Indonesia. It would be nice if instead of the Chinese five spice you used Boemboe Sate which is the Indonesian spice used in this recipe.