Best 9 Malayan Pork With Satay Sauce Recipes

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Tantalize your taste buds with the vibrant flavors of Malayan Pork with Satay Sauce, a delectable dish that captures the essence of Malaysian cuisine. Pork tenderloin marinated in a symphony of spices, grilled to perfection, and smothered in a rich and flavorful satay sauce. This culinary masterpiece is sure to be a hit at your next dinner party or family gathering.

In addition to the main recipe, this article offers a treasure trove of complementary recipes to elevate your culinary experience. Learn how to make fragrant jasmine rice, a perfect accompaniment to soak up the luscious satay sauce. For a refreshing contrast, whip up a zesty cucumber salad with a tangy dressing. Complete your meal with a delectable dessert, the classic Malaysian kuih lapis, and indulge in its colorful layers of sweet coconut goodness.

Embark on a culinary journey through Malaysia with this comprehensive guide, featuring step-by-step instructions, insightful tips, and mouthwatering images that will guide you in recreating these authentic Malaysian dishes in the comfort of your own kitchen. Prepare to be captivated by the vibrant flavors and aromas of Malayan Pork with Satay Sauce and its accompanying recipes, a testament to the culinary artistry of Malaysia.

Here are our top 9 tried and tested recipes!

THAI PORK SATAY



Thai Pork Satay image

Thai Pork Satay - these skewers of pork marinated and grilled to perfection make delicious and easy Thai satay in your very own home!

Provided by Rasa Malaysia

Categories     Thai Recipes

Time 40m

Number Of Ingredients 18

36 wood skewers, 8 inches or so each, soaked in tepid water for 30 minutes
1 Thai granite mortar and pestle
1 charcoal grill, highly recommended, grates oiled
1 piece pork back fat (highly recommended but optional) (6-ounce/170 grams)
2 pounds (1 kg) boneless pork loin, cut into strips that are approximately 3 inches long(7cm), 1 inch (2 cm) wide, and 1/4 inch (0.5cm) thick
11/2 teaspoons coriander seeds
1 pinch cumin seeds
1 teaspoon kosher salt, plus extra for seasoning the skewers
14 grams thinly sliced lemongrass, tender parts only, from about 2 large stalks
1 piece peeled fresh or frozen (not defrosted) galangal, thinly sliced against grain (14 gram)
1 piece peeled fresh or frozen (not defrosted) yellow turmeric root, thinly sliced against grain (14 g)
2 tablespoons granulated sugar
6 tablespoons sweetened condensed milk, preferably Black & White or Longevity brand
1/2 teaspoon ground white pepper
1 cup unsweetened coconut milk, boxed, preferably
1 1/2 cups Naam Jim Sateh, peanut sauce, page 281
1 1/2 cups Ajaat, cucumber relish, page 283
6 slices Pullman or other thick-cut white bread, lightly grilled or toasted, then quartered

Steps:

  • Put the fat in a small pot, add just enough water to cover, and set the pot over high heat. Bring the water to a rolling simmer, decrease the heat to maintain it, and cook until the opaque white fat has turned slightly translucent, about 5 minutes. Drain the fat, discarding the water, and cut it into approximately 3/4-inch squares that are about 1/4 inch thick.
  • Skewer one fat cube per skewer (discard any extras), pushing the cubes down to about 4 inches from the tip. Weave one skewer through the center of each strip of pork, exiting and entering several times, so the strip is fixed firmly to it and ends just below the tip of the skewer.
  • Combine the coriander and cumin in a small pan, set the pan over medium-low heat, and cook, stirring and tossing often, until the spices are very fragrant and the coriander seeds turn a shade or two darker, about 8 minutes. Let the spices cool slightly and pound them in a granite mortar (or grind them in a spice grinder) to a coarse powder. Combine the spice powder, condensed milk, lemongrass, galangal, turmeric, sugar, salt, pepper, and all but a few tablespoons of the coconut milk in a blender. Blend until smooth, then pour the marinade into a container, preferably a deep, narrow one. Swish the remaining coconut milk in the blender and pour it into the container.
  • Add the skewers to the container with the marinade so that the meat (not necessarily the fat) is submerged in the marinade. Let it sit for at least 30 minutes or up to 1 hour while you prepare the grill.
  • Prepare a grill, preferably charcoal, to cook over medium-high to high heat (see page 124). Or preheat a lightly oiled, large flat griddle over medium-high heat. Remove the skewers from the marinade, letting any excess drip back into the container. Season both sides of the pork with salt and cook in batches, if necessary, turning the skewers over once and moving them around to contain flare-ups, until the pork is just cooked through and the outsides are as charred as you like them, 3 to 6 minutes total.
  • Serve them right away (or cover loosely with foil for up to 15 minutes after grilling) alongside the peanut sauce, cucumber relish, and bread.

Nutrition Facts : Calories 74 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 30 people, Sodium 98 milligrams sodium, Sugar 2 grams sugar

THAI PORK SATAY



Thai Pork Satay image

This Thai pork satay recipe is easy to make and can be eaten as an appetizer, snack, or main course dish.

Provided by Darlene Schmidt

Categories     Appetizer     Side Dish

Time 35m

Yield 4

Number Of Ingredients 13

1 pound pork
1 shallot , minced
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne
4 tablespoons fish sauce
1 tablespoon lime juice
1/2 tablespoons dark soy sauce
1/3 cup honey
1/2 cup coconut milk
1 package wooden satay sticks

Steps:

  • Gather the ingredients.
  • If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
  • Cut the pork into thin strips that are approximately 1 to 3 inches wide.
  • Combine all other ingredients to make a marinade, stirring well to dissolve the honey. Taste the marinade. This marinade should taste both sweet and salty; if you'd prefer it to be spicier, add more cayenne pepper.
  • Pour marinade over the pork. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
  • When ready to cook, skewer the meat, weaving it lengthwise along the stick. Position the meat near one end of the stick, leaving the other half as a handle for turning.
  • Brush grill grates with oil and then lay satay on the grill for 5 to 7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.

Nutrition Facts : Calories 442 kcal, Carbohydrate 30 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 11 g, Sodium 1596 mg, Sugar 25 g, Fat 22 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g

PORK SATAY



Pork Satay image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 3h32m

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups coconut milk
1/4 cup peanut butter
2 tablespoons fresh lime juice
1/4 cup soy sauce
4 cloves garlic, minced
2 Thai chile pepper, seeded and finely chopped
2 tablespoons cilantro
Salt
1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
Wooden skewers
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 Thai red chile pepper, finely chopped
1/4 cup soy sauce
2 tablespoons lime juice
1 1/2 cups coconut milk
1 teaspoon ground coriander
1 teaspoon cumin
1 cup chunky peanut butter
1 tablespoon minced fresh cilantro

Steps:

  • Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
  • Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
  • Preheat the grill.
  • Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.

MALAYAN PORK WITH SATAY SAUCE



Malayan Pork With Satay Sauce image

Make and share this Malayan Pork With Satay Sauce recipe from Food.com.

Provided by Muffin Goddess

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless pork loin
salt (to taste)
fresh ground pepper (to taste)
2 cups coconut milk, divided (light is fine)
2 teaspoons brown sugar
1 garlic clove
1 small onion, chopped
1 cup water (approximate)
1 cup peanuts, shelled
3 dried hot chili peppers (can substitute 1/2 tsp red pepper flakes)
2 pieces preserved gingerroot or 2 pieces candied ginger
1 tablespoon light soy sauce
1 teaspoon turmeric
1/2 teaspoon salt
1/2 lemon, juice of

Steps:

  • FOR PORK:.
  • Cut the pork into bite-size cubes. Season with salt and pepper to taste. Thread on skewers and marinate in one cup of coconut milk for at least 1 hour.
  • Preheat grill to medium high heat. Grill pork for 15 to 20 minutes. Baste meat often with the remaining cup of coconut milk while grilling. Serve with satay sauce (as follows).
  • SATAY SAUCE:.
  • Put all sauce ingredients in the blender or food processor. Process/blend for 30 seconds.
  • Pour sauce into the top of a double boiler. Place top of double boiler over direct heat (you will need to boil water in the bottom of the double boiler separately) and bring to a boil, stirring frequently. Move top of double boiler from heat into the bottom of the double boiler containing the boiling water (are you confused yet? LOL). Cook sauce for 30 minutes, stirring occasionally. Thin to desired consistency with water or additional coconut milk. Serve over grilled meat.

Nutrition Facts : Calories 983.9, Fat 56.5, SaturatedFat 30.4, Cholesterol 71.4, Sodium 662.5, Carbohydrate 90.1, Fiber 4, Sugar 81, Protein 34.4

PENANG PORK SATAY



Penang Pork Satay image

I'm not exactly sure how much pork satay they eat in Penang, but I'm confident that your average pork-loving Malaysian would enjoy this explosive combination of flavors. Use a fairly large chunk of pork, because it doesn't take long to develop that beautifully brown, crusty exterior on the grill. Or in a broiler turned to high. Or in the oven at 500 degrees! Serve over rice with peanut sauce and cucumber salad.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Malaysian

Time 4h50m

Yield 10

Number Of Ingredients 18

2 ½ inch piece turmeric root, peeled and sliced thinly across the grain
1 teaspoon ground turmeric, or to taste
1 (2 inch) piece fresh ginger root, sliced
1 large shallot, roughly chopped
8 cloves garlic, peeled, or more to taste
¼ cup light brown sugar
3 tablespoons ancho chili powder
2 teaspoons ground coriander
1 teaspoon chipotle chili powder
½ teaspoon cayenne pepper
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon tamarind paste
½ bunch lightly packed cilantro leaves and stems
1 (2 1/2 pound) pork shoulder roast
1 tablespoon kosher salt
5 large metal skewers

Steps:

  • Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
  • Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
  • Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

Nutrition Facts : Calories 152.9 calories, Carbohydrate 8.1 g, Cholesterol 35.6 mg, Fat 8.8 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 3.2 g, Sodium 897.8 mg, Sugar 3.9 g

PORK SATAY



Pork satay image

John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant

Provided by John Torode

Categories     Snack, Starter

Time 35m

Number Of Ingredients 10

400g lean pork steak , cut into strips
1 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp coconut cream
1 tbsp red Thai curry paste
1 tsp fish sauce
1 tbsp palm sugar
2 - 3 tbsp tamarind paste
140g roasted peanut , finely chopped
100ml coconut milk

Steps:

  • Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
  • In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
  • Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.

Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium

PORK SATAY



Pork Satay image

Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 servings.

Number Of Ingredients 11

1/3 cup reduced-sodium soy sauce
2 green onions, sliced
3 tablespoons brown sugar
3 tablespoons minced fresh cilantro
3 tablespoons Thai chili sauce
2 tablespoons sesame oil
2 teaspoons minced garlic
1 pound pork tenderloin, cut into 1/4-inch slices
1/3 cup creamy peanut butter
3 tablespoons hot water
2 teaspoons lime juice

Steps:

  • In a small bowl, combine the first 7 ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a bowl or shallow dish; add the pork and turn to coat. Cover and refrigerate 30 minutes. , Drain pork, discarding marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear. , Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.

Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

THAI PORK SATAY



Thai Pork Satay image

I love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. -Stephanie Butz, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 20

1 cup coconut milk
3 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon brown sugar
4 tablespoons canola oil, divided
1-1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon curry powder
Dash crushed red pepper flakes
1-1/2 pounds boneless pork, cut into 1/2-inch cubes
PEANUT DIPPING SAUCE:
1 cup water
2/3 cup creamy peanut butter
1 garlic clove, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoons lemon juice
Dash crushed red pepper flakes
Hot cooked jasmine rice, optional

Steps:

  • In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.

Nutrition Facts : Calories 515 calories, Fat 37g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1082mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE



Pork Satay With Thai Spices and Peanut Sauce image

Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Provided by David Tanis

Categories     finger foods, appetizer

Time 45m

Yield 12 small skewers

Number Of Ingredients 30

1 1/2 pounds pork loin, tenderloin or shoulder, sliced into thin rectangles (1/4 inch x 1 inch x 2 inches; you should have about 24 pieces)
1 shallot, minced
2 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons chopped lemongrass
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cup coconut milk
Cilantro and basil leaves, for garnish (optional)
1 pound Persian or Japanese cucumbers, peeled, halved and cut into 1/4-inch slices
1/2 teaspoon salt
2 tablespoons lime juice
2 tablespoons granulated sugar
2 small shallots thinly sliced, about 1/4 cup
2 fresh Thai or serrano chiles, sliced into rounds
1 cup dry roasted peanuts, unsalted
2 cloves garlic, chopped
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
1/8 teaspoon cayenne
1/2 cup coconut milk

Steps:

  • Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
  • Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
  • Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
  • Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

Tips:

  • Choose high-quality ingredients: Use fresh and flavorful ingredients to ensure the best taste. Look for tender pork shoulder or loin, and use a good quality satay sauce.
  • Marinate the pork: Marinating the pork in the satay sauce for at least 30 minutes helps to infuse it with flavor and tenderize it.
  • Cook the pork properly: Cook the pork over medium heat until it is cooked through but still juicy. Overcooking will make the pork tough and dry.
  • Serve with rice and vegetables: Serve the pork with steamed rice and a variety of vegetables, such as stir-fried bok choy, steamed broccoli, or sautéed bell peppers.
  • Garnish with peanuts and cilantro: Garnish the dish with chopped peanuts and cilantro for an extra burst of flavor and color.

Conclusion:

Malayan pork with satay sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual gathering. The combination of tender pork, flavorful satay sauce, and fresh vegetables makes this dish a surefire hit. So next time you're looking for a new recipe to try, give Malayan pork with satay sauce a try. You won't be disappointed!

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