Pork Satay with Peanut Sauce

The peanut sauce is better and creamier if you use regular peanut butter instead of a natural-style peanut butter.

Yield: 8 servings (serving size: 3 ounces pork and 1 1/2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 0.0%
  • Fat: 9.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.2g
  • Carbohydrate: 2.7g
  • Fiber: 0.6g
  • Cholesterol: 67mg
  • Iron: 1.3mg
  • Sodium: 283mg
  • Calcium: 26mg


  • 2 pounds lean boneless pork loin
  • 1/2 cup chopped onion
  • 1/2 cup rice wine vinegar
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons water
  • 1 teaspoon minced garlic
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon hot Oriental chili sauce
  • 1 teaspoon vegetable oil
  • 6 tablespoons water
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons prepared mustard
  • 1 teaspoon ground turmeric
  • 1 teaspoon hot Oriental chili sauce
  • Cooking spray


  1. 1. Trim fat from pork; cut pork into 3/4-inch cubes. Combine onion and next 7 ingredients in a large heavy-duty zip-top plastic bag. Add pork; seal bag, and shake until pork is well coated. Marinate pork in refrigerator 8 hours, turning bag occasionally.
  2. 2. Soak 8 (10-inch) wooden skewers in water for at least 30 minutes.
  3. 3. Prepare grill.
  4. 4. Combine 6 tablespoons water and next 5 ingredients in a small bowl, stirring well with a whisk. Set aside.
  5. 5. Remove pork from marinade; discard marinade. Thread pork onto skewers. Place skewers on grill rack coated with cooking spray; cover and grill 10 to 12 minutes or until pork is done, turning occasionally. Serve warm with peanut sauce.
  6. carbo rating: 2
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