This Pork Satay Recipe May Just Make You Forget Your Usual Pork Barbecue

Everyone loves Pinoy pork barbecue, right? But in case you’re getting a little bored with its familiar sweet-tangy flavors, you can try this Southeast Asian version of pork skewers next. Using the less fatty pork tenderloin instead of pork belly, the recipe maintains a sweet and tangy flavor profile, but the peanut butter and turmeric imparts added nutty, even pungent notes. This satay marinade is also perfect for chicken. Just use chicken breast or thigh fillet and slightly flatten by pounding the pieces between plastic wrap so they cook evenly and all the way through.

Pork Satay

Serves 4

• 1/2 kilo pork tenderloin, sliced into long flat strips
• 1/2 cup peanut butter, sweet and creamy variety
• 1/2 cup honey
• 1/2 cup brewed soy sauce
• 3 tablespoons fresh green lemon juice
• 3 cloves garlic, minced
• 1/2 teaspoon ground pepper
• 1/2 teaspoon turmeric powder

1. Place pork slices in a bowl. Whisk peanut butter, honey, soy sauce, and lemon juice. Add garlic, pepper, and turmeric powder. 

2. Pour half of the mixture over the pork, mixing thoroughly. Reserve the remaining marinade for the sauce. Marinate for at least 15 minutes in the refrigerator.

3. Cook marinated pork over charcoal or by pan-grilling. Cook the reserved marinade and allow to simmer for about 2 minutes until it thickens. Serve with the pork satay.

This recipe first appeared in FOOD Magazine, Issue, 12015

Styling by Tina Concepcion Diaz

Photography by Justin de Jesus