Authentic Grilled Pork Satay with Creamy Peanut Sauce: Your Ultimate Indonesian BBQ Recipe
Transform your backyard BBQ into a vibrant Indonesian feast with this incredibly flavorful Grilled Pork Satay, perfectly complemented by a rich and creamy homemade peanut sauce. It’s a guaranteed crowd-pleaser that brings joy to every grilling session.
After countless culinary experiments and a quest for perfection, I am thrilled to share with you what I believe is the ultimate recipe for grilled pork tenderloin satay from the BBQ. This recipe isn’t just about delicious food; it’s about creating memorable moments around the grill, infused with the exotic flavors of Indonesia. What makes this recipe truly stand out is its simplicity and efficiency. The marinade can be prepared in a mere 10 minutes, and the marinating time itself is surprisingly short, allowing you to fire up your grill and start cooking after just 2 hours. To elevate this already superb dish, I’ve included my special recipe for a luscious, creamy peanut sauce. While the pork satay is undeniably flavorful on its own, this sauce adds an extra layer of authenticity and indulgence that is simply irresistible for those who adore classic satay sauce.
What is Satay? A Culinary Journey from Indonesia
Satay, a beloved culinary icon, traces its origins back to the vibrant street food culture of Indonesia. At its core, satay consists of small, bite-sized pieces of seasoned meat, typically skewered and then grilled or barbecued to perfection. The magic truly happens after the meat is marinated in a flavorful concoction of spices and herbs, infusing every morsel with a distinctive taste that sets it apart. While most famously known throughout Southeast Asia, satay’s allure has spread far and wide, making it exceptionally popular in countries like Suriname and the Netherlands, where Indonesian culinary influences are deeply rooted.
One of the beautiful aspects of satay is its versatility. Traditionally, it can be prepared with various meats such as chicken, beef, or pork. However, the adventurous cook can also explore options like fish, goat, lamb, or even vegetarian alternatives like tofu or tempeh, each offering a unique texture and flavor profile when expertly marinated and grilled. This adaptability is precisely why satay remains a perennial favorite, appealing to a wide range of palates and dietary preferences.
Why Pork Tenderloin? The Secret to Melt-in-Your-Mouth Satay
When it comes to selecting the perfect cut of meat for satay, pork tenderloin consistently emerges as a superior choice, and for good reason. As its name suggests, pork tenderloin is the most exquisitely tender cut of pork, located along the pig’s back. This lean, succulent muscle is a favorite among chefs and home cooks alike due to its delicate texture and quick cooking time. It contains very few tendons, meaning less prep work and a consistently tender result every time.
Pork tenderloin is also an excellent canvas for marinades. Its mild flavor allows the aromatic spices and savory notes of your marinade to truly shine through, deeply penetrating the meat and enhancing its natural juiciness. Whether you opt to pan-fry, bake, or grill, pork tenderloin cooks remarkably fast. A key tip for achieving maximum tenderness and juiciness is to avoid overcooking. It is perfectly safe, and indeed recommended, for pork tenderloin to have a slight pink hue in the center after cooking. The ideal internal temperature for this cut is 145 degrees Fahrenheit (63 degrees Celsius), followed by a brief resting period, which ensures the meat remains incredibly moist and flavorful. This characteristic makes it an ideal candidate for satay, as it cooks quickly on the skewers, preventing dryness and ensuring a delightful, tender bite.
While this recipe focuses on grilled pork tenderloin satay with peanut sauce, the beauty of satay lies in its endless possibilities for variation:
- Meat Alternatives: If pork is not your preference, you can effortlessly substitute pork tenderloin with cubes of chicken breast or thigh. Chicken thighs, in particular, offer a juicy and flavorful alternative that stands up well to grilling.
- Nutty Innovations for Peanut Sauce: While peanut butter is traditional, feel free to experiment with other nuts for a unique twist. Cashews, pecans, or even walnuts can be ground into a paste to create a rich, creamy sauce. If you can’t find these as a ready-made butter, simply grind the required amount (4 tablespoons in this recipe) in a food processor or blender until smooth, then proceed with the recipe. Cashews, in my experience, offer a flavor profile closest to traditional peanuts.
- Creaminess Beyond Coconut Milk: Coconut milk lends a wonderful creaminess and subtle sweetness to the satay sauce, which is characteristic of many Indonesian dishes. If it’s unavailable, or you’re looking for an alternative, regular dairy milk or even soy milk can be used to achieve a similar creamy consistency, though the flavor will be slightly different.
- Spice it Up: Adjust the amount of sriracha or add a pinch of chili flakes to the peanut sauce for an extra kick. For the marinade, consider adding a touch of ground coriander or cumin for a deeper aromatic profile.
- Vegetarian Skewers: For a delightful vegetarian option, thread chunks of firm tofu, tempeh, bell peppers, zucchini, and cherry tomatoes onto skewers and marinate them in the same savory pork marinade. Grill until tender and slightly charred.
🎥 Cooking video
Expert Tips for Perfect Pork Satay
- Pre-Soak Wooden Skewers: To prevent your wooden skewers from charring or burning on the hot grill, soak them in water for at least 30-60 minutes before threading the meat. This simple step saturates the wood, making it more resistant to heat.
- Optimal Marinating Time: While a minimum of 2 hours is sufficient for the flavors to penetrate, marinating the pork overnight (up to 12-24 hours) will yield an even deeper and more complex flavor. The longer the meat soaks in the aromatic marinade, the more tender and flavorful it becomes.
- Uniform Meat Cubes: For even cooking, ensure that all your pork tenderloin cubes are cut to approximately the same size (e.g., 1×1 inch or 2×2 cm). This consistency is crucial so that every piece cooks through at the same rate, preventing some from being undercooked while others become dry and overdone.
- Preventing Peanut Sauce Splitting: The secret to a velvety smooth peanut sauce is gentle heat. Never bring the peanut sauce to a rolling boil, as this can cause the fats in the peanut butter to separate, resulting in an oily, unappealing texture. Instead, gently heat it over medium-low heat, stirring constantly, until it thickens and a gentle steam rises. When it binds and lightly coats the back of a spoon, it’s ready.
- Adjusting Sauce Consistency: If your peanut sauce becomes too thick for your liking as it heats, don’t fret! You can easily thin it down to your desired consistency by slowly whisking in a little extra coconut milk or even a splash of water until it’s perfectly smooth and pourable.
Mastering Your BBQ Session: Prep Ahead & Storage Solutions
Preparing for a barbecue can sometimes feel like a daunting task, especially when trying to estimate quantities and manage cooking times. With a little foresight, you can make your satay grilling experience stress-free and enjoyable. Here are some invaluable tips for proper pre-preparation and smart storage of any delicious leftovers:
- Freezing Marinated Satay: For ultimate convenience, prepare your pork tenderloin satay in advance by cutting the meat into cubes and combining it with the marinade in an airtight freezer bag. Lay the bag flat to freeze for up to 2 months. When ready to use, simply thaw the bag in the refrigerator overnight. No extra marinating time is needed after thawing; just thread the meat onto skewers and grill.
- Overnight Marination: As mentioned, marinating the satay the night before grilling is an excellent way to deepen the flavors and tenderize the meat. Store the marinated meat in an airtight container or covered bowl in the refrigerator.
- Safe Handling During Grilling: When grilling large batches of satay, always keep the raw, marinated meat refrigerated. Only take out the skewers you intend to grill immediately. This practice ensures food safety and maintains the quality of the meat. If you have extra marinated raw meat that hasn’t been grilled, you can easily freeze it in an airtight container or freezer bag for up to 2 months. A handy tip: Wrap a bit of kitchen paper or foil around the sharp ends of the skewers before freezing to prevent them from piercing your freezer bag.
- Storing Cooked Satay: Cooked pork satay can be a fantastic meal prep option. After grilling or pan-frying the meat, let it cool completely before storing it in an airtight container in the refrigerator for up to 2 days. Alternatively, you can freeze cooked satay for up to 1 month. These delicious leftovers are incredibly versatile! I often use them in dishes like bami goreng, a flavorful fried noodle dish, or add them to homemade soups for an extra protein boost.
Delicious Pairings & More BBQ Inspiration
To complete your BBQ spread, consider these fantastic accompaniments:
- For a comprehensive collection of delightful BBQ recipes and the best side dishes, explore our full selection here.
- A refreshing Smoked Chicken Salad with Pesto offers a light and zesty contrast to the rich satay.
- For another mouthwatering skewer option, try these savory Bacon Bourbon Chicken Kebabs.
- Don’t forget your vegetarian guests! These vibrant Vegetable Kebabs (vegan/vegetarian) are a colorful and flavorful addition to any BBQ.
📖 Recipe Card
VIDEO
RECIPE CARD
Andréa
Pin Recipe
Ingredients
For the Grilled Pork Tenderloin Satay
- 1 pound pork tenderloin , cut into 1 x 1 inch cubes (2 x 2 cm)
- 1 clove garlic , crushed or finely minced
- 1 inch fresh ginger, grated
- ½ cup Kecap Manis (sweet soy sauce)
- ½ cup sunflower oil (or other neutral oil)
- 2 tablespoons dark brown sugar
- ½ lemon , juice of
- 1 teaspoon ground black pepper
- 2 teaspoons salt
For the Creamy Satay Sauce
- 4 tablespoons peanut butter , smooth or crunchy, or ground cashews/pecans
- 4 tablespoons dark brown sugar
- 1 tablespoon sriracha (adjust to your spice preference)
- 2 tablespoons Kecap Manis (sweet soy sauce)
- ½ cup coconut milk (full fat for creamier results)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Grilled Pork Tenderloin Satay from the BBQ
-
Prepare the Marinade: In a medium bowl, combine the crushed garlic, grated ginger, sweet soy sauce (Kecap Manis), sunflower oil, dark brown sugar, fresh lemon juice, ground black pepper, and salt. Whisk everything together thoroughly until the brown sugar is completely dissolved and all ingredients are well incorporated.
-
Marinate the Pork: Add the uniformly cut cubes of pork tenderloin to the marinade. Use your hands or a spoon to mix well, ensuring every piece of pork is thoroughly coated with the flavorful marinade.
-
Chill and Infuse: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the pork to absorb the rich flavors of the marinade. For an even more intense taste, marinate overnight (up to 12 hours).
-
Prepare for Grilling: If using wooden skewers, remember to soak them in water for at least 30 minutes prior to this step. Thread the marinated pork tenderloin cubes onto the skewers. Aim for about 3 cubes per stick, ensuring they are evenly spaced for optimal cooking.
-
Grill to Perfection: Preheat your BBQ to a medium-high heat. Place the pork satay skewers on the grill and cook for approximately 5 minutes per side, or until the pork is nicely charred on the outside and cooked through to an internal temperature of 145°F (63°C), still slightly pink and juicy in the center.
Creamy Peanut Sauce
-
Combine Sauce Ingredients: In a small saucepan, combine the peanut butter, dark brown sugar, sriracha, sweet soy sauce (Kecap Manis), and coconut milk. Whisk thoroughly until smooth and well blended.
-
Gently Heat and Serve: Heat the sauce over medium-low heat, stirring constantly, until it is smooth, warm, and slightly thickened. Ensure it does not come to a boil to prevent the sauce from separating. If the sauce becomes too thick, you can easily thin it by whisking in a little more coconut milk or a tablespoon of water until it reaches your desired consistency. Serve immediately with the grilled pork satay. Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!