Pork satay

Pork satay

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(3 ratings)

Prep: 20 mins Cook: 15 mins Plus marinating


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal438
  • fat26g
  • saturates7g
  • carbs15g
  • sugars12g
  • fibre3g
  • protein34g
  • salt1.8g
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  • 400g lean pork steak, cut into strips
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil

For the sauce

  • 2 tbsp coconut cream
  • 1 tbsp red Thai curry paste
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 1 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp palm sugar
  • 2 - 3 tbsp tamarind paste



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 140g roasted peanut, finely chopped
  • 100ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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29th Sep, 2019
Not sure the measurement for tamarind paste is correct - should it be 4 teaspoons instead of 4 tablespoons maybe? It was way too much
12th Aug, 2015
This is delicious. The satay I made just as the recipe stated. I whizzed the peanuts in a little grinder. It was superb. I marinated the pork overnight in the simple marinade but it worked brilliantly. Perfection!
10th Dec, 2019
Would this work with chicken breast instead of pork?
lulu_grimes's picture
11th Dec, 2019
Hello, Thank you for your question, yes you could use chicken breast instead of pork. We haven't tested the recipe using chicken so keep an eye on the cooking time. You also don't need to marinate the meat for as long as chicken is already more tender than pork. I hope this helps.
29th Sep, 2019
Wonder if the measurement for tamarind paste should be teaspoons instead of tablespoons?
goodfoodteam's picture
29th Nov, 2019
We have now re-tested this recipe and changed the quantity to 2 - 3 tbsp tamarind paste according to taste.
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