Thai Pork Satay

  • Recipe By
  • Published Jan 5th
  • Ready In55m
  • Servings4
  • Calories276
This is a wonderful pork shish kabob with a Thai flavor. I took this on a church campout and it was a huge hit.

Thai Pork Satay Ingredients

The following are the ingredients needed to make delicious Thai Pork Satay for 4 servings:

  • 1/4 cup crunchy peanut butter
  • 1/4 cup finely chopped green onions
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cayenne pepper
  • 1 pound pork tenderloin, cubed
  • 1 (8 ounce) can water chestnuts, drained
  • 1 medium green bell pepper, cut into 2 inch pieces
  • 1 medium red bell pepper, cut into 2 inch pieces
  • 1 small sweet onion, chopped
  • skewers

Thai Pork Satay Cooking Instructions

  • Prep45m
  • Cook10m
  • Ready In55m

To cook Thai Pork Satay, you need about 45 minutes of preparation time. The time needed to cook this Thai Pork Satay is about 10 minutes , and you can serve your Thai Pork Satay within 55 minutes . The following are the steps to cook Thai Pork Satay easily:

  1. 1 In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
  2. 2 Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
  3. 3 Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.

Nutrition Facts

Per Serving: 276 calories; 11 grams of fat; 22.7 grams of carbohydrates; 23.4 grams of protein; 49 milligrams of cholesterol; 578 milligrams of sodium.

  1. Jul 7th 2010

    Kristy gave it four stars

  2. Jun 21st 2010

    Oh my gosh, these were wonderful!!! I added 1.5 times the sauce ingrediants, except for the cayenne which I doubled. I didn't have coriander so I added 3 tbsp. of fresh chopped cilantro. I m ...

  3. Jun 24th 2008

    This was soooo delicious. I served these to my neighbor who is from Thailand and she thought it was very good as well.The water chestnuts break in half when you try to put them on the stick, ...

  4. Jul 6th 2007

    I'm giving this 5 stars based soley on my boyfriends opinion (I'm don't eat pork) He lived in Thialand for 2.5 years and really misses the food. I surprised him with this one day we took th ...

  5. May 10th 2006

    Great flavor, but I recommend using mushrooms instead of water chestnuts--they are not a traditional thai ingredient and they break easily when you try to skewer them.

  6. Mar 15th 2005

    Delicious! I wanted to try this but don't have a grill so I made it as sort of a stew instead by simply adding three tablespoons of water and letting it cook in a pot for 30 minutes on low.

  7. Sep 9th 2003

    I found that the peanut butter marinade/sauce was lacking in any complex flavors. Very bland for a Thai recipe.

  8. Feb 7th 2003

    I made it as a stir fry and served it over rice--my husband loved it!

  9. May 3rd 2002

    I served this for guests and everyone raved about how great it was! I will definately make this again.