Ingredients and Weight:
- Boneless pork shoulder: 1.5 pounds
- Peanut butter: 1/2 cup
- Soy sauce: 1/4 cup
- Brown sugar: 1/4 cup
- Coconut milk: 1/4 cup
- Garlic, minced: 3 cloves
- Ginger, minced: 1 tablespoon
- Lemongrass, chopped: 1 stalk
- Turmeric powder: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
- 15-20 minutes on the grill or in a skillet
Difficulty Level:
Preparation Method Steps:
- Marinate the pork: Cut the pork into 1-inch cubes and combine them in a bowl with the peanut butter, soy sauce, brown sugar, coconut milk, garlic, ginger, lemongrass, turmeric, cayenne pepper, salt, and black pepper. Toss to coat and refrigerate for at least 30 minutes.
- Prepare the skewers: Thread the pork cubes onto metal skewers.
- Grill or pan-fry: Grill or pan-fry the satay on medium heat for 15-20 minutes, turning occasionally until cooked through.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Protein: 20 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Tender and flavorful pork
- Rich and creamy peanut sauce
- Sweet, savory, and slightly spicy
- Malaysian-inspired with a touch of American flair
User Comments:
- "The satay was incredible! The peanut sauce was so creamy and flavorful." - Sarah
- "I loved the balance of flavors in the satay. It was sweet, salty, and a little bit spicy." - John
- "It was a great way to experience Malaysian cuisine without having to travel abroad." - Mary
Special Precautions and Tips:
- To make the satay extra tender, marinate the pork for at least 4 hours or overnight.
- If you don't have lemongrass, you can substitute lemon zest or lime zest.
- Serve the satay with additional peanut sauce, cucumber slices, and rice.
