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Pork satay recipe

Pork satay recipe

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  • Makes 30
  • 40 mins to prepare and 30 mins to cook
  • 55 calories / serving
  • Freezable


  • 400g (14 oz) pork loin
  • about 30 skewers
  • 125ml (4 fl oz) coconut cream
  • pinch of salt
  • lemongrass, optional


  • 1tbsp coriander seeds
  • 1tsp cumin seeds
  • 3tbsp finely chopped lemongrass
  • 1tsp salt
  • 1tbsp chopped galangal
  • 1½tsp turmeric powder
  • pinch of chilli powder
  • 12ml (4fl oz) coconut cream
  • 2tbsp coconut or vegetable oil
  • 1tbsp shaved palm sugar

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    3g 15%
  • Sugars

    1g 1%
  • Salt

    0.1g <1%

of the reference intake
Carbohydrate 1g Protein 2.8g Fibre 0g


  1. First make the marinade. In a dry, heavy-based frying pan, separately roast the coriander and cumin seeds, shaking the pan, until aromatic. Using a pestle and mortar, grind the spices to a powder before adding the lemongrass, salt and galangal. Pound to a fine paste, then stir in the turmeric and chilli powders. Add the coconut cream, oil and sugar and stir until dissolved. Pour into a bowl.
  2. Cut the pork into thin slices about 4 cm × 1 cm (1½ in × ½ in), add to the bowl and leave to marinate in the refrigerator for at least an hour, or as long as overnight.
  3. Soak the skewers in water for about 30 minutes, then thread 3 slices of marinated pork onto each skewer. The satays can then be returned to the marinade for a few minutes or a few hours.
  4. If cooking over charcoal, light the grill about half an hour before you intend to grill the satays. Stoke the charcoal, letting its fierce heat peter out to a gentle heat so that the pork will gently cook and smoke rather than charring.
  5. Place the coconut cream in a wide, shallow bowl and stir in a pinch of salt. Take each satay out of the marinade and give it a cursory dip into the coconut cream before placing it on the grill.
  6. Grill the satays over the prepared charcoal or in a chargrill pan over a medium heat, cooking three or four at a time, or more if you can manage it. Baste with the salted coconut cream, using the lemongrass and pandanus brush if you like. Turn the satays often, taking care not to let them colour too much.
  7. Meanwhile, gently warm the sauce, if desired. Serve the satays with the sauce and cucumber relish.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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