Indonesian Pork Satay Recipe

Pork shoulder: A tender and flavorful cut of meat that works well for grilling.

Soy sauce: Adds a salty and umami flavor to the marinade.

Peanut butter: Provides a creamy texture and nutty taste.

Lime juice: Adds a fresh and tangy element to balance the flavors.

Garlic: Enhances the overall flavor with its pungent aroma.

Ground coriander: Adds a citrusy and slightly sweet flavor.

Ground cumin: Brings a warm and earthy taste to the dish.

Turmeric powder: Adds a vibrant color and a mild, slightly bitter flavor.

Brown sugar: Contributes a touch of sweetness to the marinade.

Salt: Enhances all the other flavors in the dish.

When marinating the pork cubes, ensure they are evenly coated by using a ziplock bag. This allows the marinade to envelop the meat completely, ensuring maximum flavor absorption. Additionally, if you have the time, let the pork marinate overnight in the refrigerator for an even deeper infusion of flavors. When threading the pork onto skewers, leave a small gap between each piece to ensure even cooking and to achieve that perfect char.

• pork shoulder - Substitute with chicken thigh: Chicken thigh is a flavorful and tender alternative that absorbs marinades well, similar to pork shoulder.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor to soy sauce.

• peanut butter - Substitute with almond butter: Almond butter offers a similar creamy texture and nutty flavor, making it a good alternative to peanut butter.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidic and citrusy flavor, making it a suitable replacement for lime juice.

• garlic - Substitute with shallots: Shallots have a milder, sweeter flavor compared to garlic but can still provide a similar aromatic quality.

• ground coriander - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can complement the other spices in the recipe, similar to ground coriander.

• ground cumin - Substitute with ground caraway: Ground caraway has a similar earthy and slightly sweet flavor, making it a good alternative to ground cumin.

• turmeric powder - Substitute with saffron: Saffron provides a similar color and a slightly different but complementary flavor to turmeric.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative to brown sugar.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, making it a versatile substitute for salt.

• Allow the pork satay to cool completely before storing. This helps prevent condensation, which can lead to soggy skewers.
• Place the cooled pork skewers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the satay within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, wrap each skewer individually in plastic wrap or aluminum foil. This helps maintain the flavor and prevents freezer burn.
• Place the wrapped skewers in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the pork satay for up to 2-3 months. For best results, consume within this timeframe to enjoy optimal taste and texture.
• To reheat, thaw the skewers in the refrigerator overnight. This gradual thawing helps retain moisture and flavor.
• Preheat your oven to 350°F (175°C). Place the thawed skewers on a baking sheet lined with parchment paper.
• Reheat in the oven for about 10-15 minutes, or until the pork is heated through. Alternatively, you can reheat on a grill or stovetop for a few minutes on each side.
• Serve immediately with your favorite dipping sauce and enjoy the delicious flavors of Indonesian pork satay once again.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork satay skewers on a baking sheet lined with aluminum foil.
  3. Cover the skewers with another piece of foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until the pork is warmed through.
  5. Remove the foil for the last 2-3 minutes to let the satay regain some of its charred texture.

• Microwave Method:

  1. Place the pork satay skewers on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the meat moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil to the pan.
  3. Place the pork satay skewers in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until the pork is heated through.
  5. Remove the lid for the last minute to let the satay regain some of its charred texture.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the pork satay skewers on the grill.
  3. Grill for about 5 minutes, turning occasionally, until the pork is heated through and slightly charred.
  4. Be cautious not to overcook, as the meat can dry out quickly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork satay skewers in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and add an extra minute if needed to achieve the desired warmth and texture.

• Mixing bowl: A large bowl used to combine the marinade ingredients and mix the pork cubes until well coated.

• Whisk: Useful for thoroughly mixing the marinade ingredients to ensure a smooth and even consistency.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Essential for accurately measuring the soy sauce, peanut butter, lime juice, ground coriander, ground cumin, turmeric powder, brown sugar, and salt.

• Cutting board: Provides a stable surface for cutting the pork shoulder into cubes.

• Chef's knife: A sharp knife used to cut the pork shoulder into cubes.

• Skewers: Used to thread the marinated pork cubes for grilling.

• Grill: Preheated to medium-high heat, this is where the skewers will be cooked until the pork is done and slightly charred.

• Tongs: Useful for turning the skewers on the grill to ensure even cooking.

• Serving platter: A dish used to serve the grilled pork satay hot with your favorite dipping sauce.

Prepare the marinade in advance: Mix the soy sauce, peanut butter, lime juice, garlic, and spices the night before to save time on the day of cooking.

Use pre-cut pork: Purchase pork shoulder already cut into cubes to skip the cutting step.

Quick marination: If you're short on time, marinate the pork in a ziplock bag and massage it to ensure even coating.

Preheat the grill: Start preheating the grill while you thread the pork onto skewers to save time.

Batch grilling: Grill multiple skewers at once to reduce cooking time.