Indonesian Pork Satay

Indonesian Pork Satay

Debbie 0

"Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork."

Ingredients 6 h 40 m {{adjustedServings}} servings 683 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 683 kcal
  • 34%
  • Fat:
  • 49.7 g
  • 76%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 41.6 g
  • 83%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 2332 mg
  • 93%

Based on a 2,000 calorie diet

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  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.
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Reviews 52

  1. 60 Ratings


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.

Scott Simmons

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!


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!