Daring Cooks
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Daring Cooks, Pork Satay

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

I’ve been slacking off a little when it comes to the Daring Cooks challenges, a combination of laziness, lack of time and lack of inspiration meant that I’d been skipping the past few months. However the timing for this month’s challenge was perfect as I needed to provide a quick and easy side dish for our New Years Eve BBQ party, Pork Satay was a great dish for me to prepare ahead of time without having to worry too much on the day.

The satay marinade chosen is Thai based in flavours and luckily thanks to a previous Daring Cooks challenge had almost all of the spices required tucked away my cupboard. Conscious that we already had an abundance of meat available for the night’s celebrations (Hellooooo Suckling Pig!), I kept the portion sizes low and made 2 batches of satay, one pork and one beef.

Pork Satay

In an effort to spice up the marinade I upped the portions of Ginger, threw in some extra fish sauce and a few chillis for good measure. While I thoroughly enjoyed the marinated meat finding it flavourful and tender, I was rather disappointed with the accompanying Peanut sauce recipe provided. The usage of peanut butter was utterly bizarre to me and I found myself missing the crunch and flavour of peanuts. I would definitely use the marinade recipe again, but in the future would look for a peanut sauce recipe which involves crushing fresh peanuts for that added flavour and texture.

Pork Satay with Peanut Sauce

Satay Marinade

  • 1/2 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 T ginger root, chopped (optional) (2 cm cubed)
  • 2 T lemon juice (1 oz or 30 mls)
  • 1 T soy sauce (0.5 oz or 15 mls)
  • 1 tsp ground coriander (5 mls)
  • 1 tsp ground cumin (5 mls)
  • 1/2 tsp ground turmeric (2-2.5 mls)
  • 2 T vegetable oil (or peanut or olive oil) (30 mls)
  • 1 pound of pork (loin or shoulder cuts) (16 oz or 450g)
  1. If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.
  2. Cut pork into 1 inch strips.
  3. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
  4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
  5. Gently and slowly slide meat strips onto skewers.
  6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

Peanut Sauce

  • 3/4 cup coconut milk (6 oz or 180 mls)
  • 4 Tbsp peanut butter (2 oz or 60 mls)
  • 1 Tbsp lemon juice (0.5 oz or 15 mls)
  • 1 Tbsp soy sauce (0.5 oz or 15 mls)
  • 1 tsp brown sugar (5 mls)
  • 1/2 tsp ground cumin (2.5 mls)
  • 1/2 tsp ground coriander (2.5 mls)
  • 1-2 dried red chilies, chopped (keep the seeds for heat)
  1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
  2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
  3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

And just because one post isn’t really enough to showcase a Suckling Pig in all it’s glory, just a few more gratuitous pictures to stroke your memory.

Suckling Pig Montage

Suckling Pig Montage, nomnomnom

They say that what you do on New Years day reflects what the rest of your year is going to look like. In that case it looks like I’m going be relaxing, eating, drinking and generally being merry with good friends. Bring on 2010!


  1. Another Daring Cook! We’re plaguing the world LOL. Your satay looks terrific, beatiful picture. And did you know roasted suckling pigs are very popular in Spain for Christmas too?

  2. Ooh your suckling pig looks so yummy. Your satay does too, it looks very nicely charred :) I think my Mum’s satay marinade always has a bit of lemongrass in it, that’s the winner ingredient!

  3. Whoa! Cool pig! ;D

    Your satay skewers look awesome and the perfect portion for an appetizer. :) I’m glad you went the appetizer route instead of main course.

  4. What lovely satay you made it looks so delicious and that pig is superb love the photo with the hat. Cheers from Audax in Sydney Australia.

  5. it looks delicious and a few fresh crushed peanuts would me lovely in the sauce. great work and amazing pictures.

  6. Great job on your challenge and the satay looks really delish. Love your pictures as well.

  7. I can see one member of the team’s already gotten a headstart to looking like what they eat…

    Will it be “rolling like satay” for 2010?

  8. Sydneyguyrojoe says

    Satay, one of my favourite foods and one of my biggest weakness!!
    i still remember the days of Malaysia, 20 cents per stick and i would eat $5 worth!!

    With many different versons of satay i still prefer the more chunky version!!

  9. Miriam: Really? I had no idea!

    joey: Haha I included that picture just for the tail.

    Steph: Yeh, I think if I try it again I definitely have to asian-fy the recipe a little more!

    cuppy: Thanks cuppy! Yeah with >10 hungry people to feed, there was no way the satay could be a main.

    Frenchie: Thanks!

    Helen: Suckling pig is the bestest 😀

    monkeyshines: Thanks! Ahh BBQ weather is the best, I couldn’t imagine a cold NYE lol

    Robert: Thanks Robert!

    Audax: Cheers Audax, haha I hate that hat now.

    Margie: Thanks for the tip Margie, I’ll have to give that a go.

    wic: Thanks wic!

    FFichiban: sigh I think I have crackling withdrawl…

    jo: Thanks jo!

    madamoiselle delicieuse: MMmm peanuts.

    The Ninja: Rolling rolling rolling…

    snacksgiving: Ooh I’m definitely a summer person, could never survive in the snow. Thanks!

    Sydneyguyrojoe: Ohh I’m torn, I’ve had great versions of chunky and thin satay. I think it’s the marinade that makes it in the end.

  10. Sydneyguyrojoe says

    i agree, even this non chunky ones can taste just as good

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