Thai Pork Satay: An Authentic Street Food Recipe

Thai Pork Satay is a beloved street food in Thailand that brings the rich, aromatic flavors of Thai cuisine right into your kitchen. This easy-to-follow recipe features tender pork marinated in a blend of herbs and spices, grilled to perfection, and served with a creamy peanut sauce. Whether you’re cooking for a family dinner or hosting a casual get-together, these Thai Pork Satay skewers are sure to impress.

In this article, we will cover everything you need to know—from selecting the best cut of pork and creating the perfect marinade to grilling your skewers and preparing a delicious dipping sauce. Let’s dive in and get started!

What Is Thai Pork Satay?

Thai Pork Satay is a dish of marinated pork skewers that are grilled until they develop a wonderful char and smoky flavor. Traditionally served with a tangy peanut sauce and sometimes accompanied by a simple cucumber pickle, this dish is popular in Thailand’s street food scene. Although chicken satay is also common, Thai Pork Satay offers a richer flavor and juicier texture thanks to the marbling in pork.

Ingredients Overview

For the best results, make sure you have all the necessary ingredients before you begin. Below is a breakdown of what you’ll need for the pork marinade, peanut sauce, and optional cucumber pickle.

For the Pork Marinade

• Pork: 1 lb (450 g) pork tenderloin or pork shoulder, thinly sliced against the grain
• Herbs & Spices:
  • 1 tablespoon finely chopped lemongrass (white part only)
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger (or galangal for extra authenticity)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • A pinch of white pepper
• Liquid Ingredients:
  • 1/3 cup coconut milk (preferably Thai coconut milk)
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon lime juice
• Sweetener: 1 tablespoon brown sugar

For the Thai Peanut Sauce

• Sauce Base:
  • 1/2 cup coconut milk
  • 3 tablespoons Thai red curry paste
• Peanuts: 1/2 cup roasted peanuts (or peanut butter made without additives)
• Seasonings:
  • 1 tablespoon fish sauce
  • 1-2 teaspoons palm sugar or brown sugar (adjust to taste)
  • 1-2 tablespoons tamarind paste (or lime juice as a substitute)
• Optional: A small pinch of salt (to adjust the flavor)

Optional Cucumber Pickle (Ajaad)

• Vegetables:
  • 1 cucumber, thinly sliced
  • 1 small red onion, thinly sliced
• Pickling Liquid:
  • 1/4 cup white vinegar
  • 1 tablespoon granulated sugar
  • A pinch of salt

Preparing the Marinade

Step 1 – Combine the Marinade Ingredients

1. Mix Your Spices: In a medium bowl, combine the chopped lemongrass, minced garlic, grated ginger, ground turmeric, ground coriander, ground cumin, and white pepper.
2. Add Liquids and Sweetener: Pour in the coconut milk, soy sauce, and lime juice. Stir in the brown sugar until fully dissolved.
3. Taste and Adjust: The marinade should have a balanced taste of savory, tangy, and a hint of sweetness. Adjust any ingredients as needed.

Step 2 – Marinate the Pork

1. Prepare the Pork: Slice the pork into thin strips about ¼ inch thick. Slicing against the grain will ensure tender pieces.
2. Coat the Meat: Place the pork strips in a large bowl or sealable plastic bag. Pour the marinade over the pork and massage the meat gently to ensure every piece is evenly coated.
3. Marination Time: Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 2 hours. For best results, marinate overnight to allow the flavors to fully penetrate the meat.

Making the Thai Peanut Sauce

While the pork is marinating, you can prepare the Thai peanut sauce. This creamy, tangy sauce is essential for dipping your satay and adds a burst of flavor that ties the dish together.

Step 1 – Blend the Base

1. Heat the Coconut Milk: In a small saucepan, gently heat ½ cup of coconut milk over medium heat.
2. Incorporate Curry Paste: Add 3 tablespoons of Thai red curry paste to the coconut milk. Stir constantly for about 2 minutes until the mixture thickens slightly.

Step 2 – Add the Nuts and Seasonings

1. Add Peanuts: Stir in the roasted peanuts. If you prefer a smoother sauce, you can grind the peanuts in a food processor before adding them.
2. Season the Sauce: Mix in the fish sauce, palm sugar, and tamarind paste. Allow the sauce to simmer gently for another 3-4 minutes. The sauce should become thick and creamy. Adjust the seasoning with a pinch of salt or extra lime juice if desired.
3. Cool and Serve: Remove the sauce from the heat and let it cool. The sauce will continue to thicken as it cools and will be perfect for dipping.

Optional: Quick Cucumber Pickle (Ajaad)

To balance the richness of the satay and sauce, a quick cucumber pickle can be served as a refreshing side.

Preparing the Pickle

1. Combine the Vegetables: In a bowl, combine the thinly sliced cucumber and red onion.
2. Make the Pickling Liquid: In a small saucepan, mix white vinegar, granulated sugar, and salt. Heat gently until the sugar and salt dissolve.
3. Mix and Chill: Pour the pickling liquid over the vegetables, toss to coat, and refrigerate for at least 30 minutes before serving.

Skewering and Grilling the Pork

Now that your pork is marinated and your peanut sauce is ready, it’s time to skewer the pork and cook your Thai Pork Satay.

Step 1 – Prepare Your Skewers

1. Soak Bamboo Skewers: If you’re using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
2. Thread the Pork: Remove the marinated pork from the refrigerator. Thread 3-4 pieces onto each skewer, leaving a little space between each strip for even cooking.

Step 2 – Grilling

1. Preheat Your Grill: Heat your grill to medium-high heat. If you are using a grill pan on the stovetop or an oven broiler, preheat it accordingly.
2. Grill the Satay: Place the skewers on the grill. Cook for about 3-4 minutes on each side, or until the pork is nicely charred and cooked through. Baste the pork with a little extra coconut milk (or reserved marinade) during grilling to keep it moist.
3. Monitor the Heat: Because the pork is thinly sliced, it cooks quickly. Keep a close eye to avoid overcooking and drying out the meat.

Serving Your Thai Pork Satay

Plating Suggestions

1. Arrange on a Platter: Once the satay is grilled to perfection, arrange the skewers neatly on a serving platter.
2. Add the Peanut Sauce: Place a bowl of the Thai peanut sauce in the center so guests can dip the satay directly.
3. Include Pickles: Add a side of quick cucumber pickle to your platter for a refreshing crunch.
4. Optional Toast: For an extra twist, serve with lightly toasted white bread, which is popular in Thailand for soaking up the peanut sauce.

Garnishing Tips

• Fresh Herbs: Garnish with freshly chopped cilantro or Thai basil to add a burst of color and fresh flavor.
• Chili Flakes: Sprinkle a few chili flakes over the pork satay if you prefer an extra kick.
• Lime Wedges: Serve with lime wedges on the side to allow diners to squeeze fresh lime juice over the satay.

Tips and Variations

Cooking Variations

• Oven-Broiled Satay: If you don’t have a grill, preheat your oven’s broiler. Arrange the skewers on a baking sheet lined with foil and broil for about 6-8 minutes, turning once halfway through.
• Stovetop Searing: For a quick alternative, use a grill pan on medium-high heat. Sear the satay for 3-4 minutes per side until charred and cooked through.

Marinade Modifications

• Alternative Cuts: While pork tenderloin is ideal for its tenderness, you can also use pork shoulder. Just be mindful that fattier cuts might require a slightly longer grilling time.
• Spice Adjustments: Feel free to adjust the amount of turmeric, cumin, or red curry paste based on your heat and flavor preferences.
• Coconut Alternatives: If coconut milk is not available, you can substitute with a light cream mixed with a teaspoon of coconut essence to mimic the flavor.

Serving Variations

• Salads and Rice: Serve your Thai Pork Satay with jasmine rice or a simple green salad for a well-rounded meal.
• Dipping Sauces: If you’re not a fan of peanut sauce, try a different dipping sauce like a spicy chili-lime sauce or even a sweet tamarind sauce.

Final Thoughts

Thai Pork Satay is a delicious, versatile dish that brings the authentic taste of Thai street food right to your table. Its combination of tender, marinated pork, smoky grill marks, and a rich, tangy peanut sauce makes it a perfect dish for any occasion—from casual family dinners to festive gatherings with friends.

This recipe is designed to be both simple and adaptable, allowing you to experiment with different flavor profiles and ingredients. Whether you decide to stick with the classic Thai flavors or add your own twist, you’re sure to enjoy making and sharing this dish.

By following these easy steps and tips, you can recreate an authentic Thai Pork Satay experience at home. Remember to let the flavors meld by marinating the pork for as long as possible and to use fresh ingredients for the best taste. Happy grilling and enjoy your homemade Thai Pork Satay!

Recipe Card

Thai Pork Satay: An Authentic Street Food Recipe

Course: Main CourseCuisine: Thai

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

350

kcal

Marinating Time

120

minutes

Total time

2

hours 

30

minutes

Authentic Thai street food featuring tender, marinated pork skewers grilled to perfection and served with a creamy peanut sauce. Enjoy this dish as a flavorful appetizer or main course.

Ingredients

• Pork Marinade

• Pork: 1 lb (450 g) pork tenderloin or pork shoulder, thinly sliced against the grain

• Lemongrass: 1 tablespoon finely chopped (white part only)

• Garlic: 1 teaspoon minced

• Ginger/Galangal: 1 teaspoon grated

• Turmeric: 1/2 teaspoon ground turmeric

• Coriander: 1/4 teaspoon ground coriander

• Cumin: 1/4 teaspoon ground cumin

• White Pepper: A pinch

• Coconut Milk: 1/3 cup (preferably Thai coconut milk)

• Soy Sauce/Tamari: 2 tablespoons

• Lime Juice: 1 tablespoon

• Brown Sugar: 1 tablespoon

• Thai Peanut Sauce

• Coconut Milk: 1/2 cup

• Thai Red Curry Paste: 3 tablespoons

• Roasted Peanuts: 1/2 cup (or natural peanut butter with no additives)

• Fish Sauce: 1 tablespoon

• Palm Sugar/Brown Sugar: 1–2 teaspoons (adjust to taste)

• Tamarind Paste: 1–2 tablespoons (or substitute with extra lime juice)

• Salt: A pinch (to adjust the flavor)

• Optional Cucumber Pickle (Ajaad)

• Cucumber: 1, thinly sliced

• Red Onion: 1 small, thinly sliced

• White Vinegar: 1/4 cup

• Granulated Sugar: 1 tablespoon

• Salt: A pinch

Directions

• Prepare the Marinade:
• In a bowl, combine lemongrass, garlic, ginger, turmeric, coriander, cumin, white pepper, coconut milk, soy sauce, lime juice, and brown sugar. Mix until well blended.
• Marinate the Pork:
• Add the thinly sliced pork to the marinade, ensuring every piece is evenly coated. Cover and refrigerate for at least 2 hours (or overnight for enhanced flavor).
• Prepare the Thai Peanut Sauce:
• In a small saucepan over medium heat, warm 1/2 cup coconut milk. Stir in the Thai red curry paste until the mixture thickens slightly. Add roasted peanuts, fish sauce, palm sugar, and tamarind paste. Simmer for 3–4 minutes, stirring frequently, until the sauce becomes creamy. Adjust the seasoning as needed.
• Optional – Prepare the Cucumber Pickle:
• In a bowl, combine the thinly sliced cucumber and red onion. In a small saucepan, heat white vinegar with sugar and salt until dissolved. Pour over the vegetables and refrigerate for at least 30 minutes.
• Skewer the Pork:
• If using bamboo skewers, soak them in water for 30 minutes beforehand. Thread 3–4 pieces of marinated pork onto each skewer, leaving a little space between pieces.
• Grill the Satay:
• Preheat your grill (or grill pan/oven broiler) to medium-high heat. Grill the skewers for about 3–4 minutes per side, or until charred and cooked through. Optionally, baste with a little extra coconut milk during grilling to keep the meat moist.
• Serve:
• Arrange the Thai Pork Satay on a serving platter with a bowl of Thai peanut sauce and a side of cucumber pickle. Garnish with fresh cilantro or Thai basil and serve with lime wedges or toasted white bread if desired.