The Best Barbecue Pork Recipe For Satay Kebabs

Definitely the best barbecue pork recipe for Satay kebabs is right here!

Like many recipes featuring meat on a skewer (souvlaki, shish kebabs etc) the word preceding kebab is usually no more than the local word for skewer and in the case of Satay then this continues to be true.

As such it doesn't have to be pork that's used in order for it to be classed as satay, it could be beef, mutton or fish.

One thing common to satay however is a turmeric based rub for the kebabs which is essential to give them the all important yellow colouring and then there's a delicious satay sauce to pour over.

Most of you will probably now be imagining peanut sauce and whilst it is true that many satay recipes feature a peanut sauce, it also isn't the case that the sauce must include peanuts. The type of meat used can determine the sauce. If it were mutton for example then it would be more common to find kecap manis (a sweet spicy soy based sauce) served as satay.

Use this link to learn more about the derivations of satay and the many variations.

Having said all that, this is going to be the best barbecue pork recipe for satay and I'm actually going to stick with what we best know as satay, a peanut sauce together with one of the most traditional skewered recipes featuring pineapple.

Note:- If using wooden skewers it's time to get them soaking in water!

Serves:- 4 people

Preparation Time:- 20 minutes
Marinade Time:- 5 minutes
Cooking Time:- 10 minutes

Total Time:- 35 minutes

Ingredients:-

500g or 1lb diced pork
1 fresh pineapple chopped into chunks
3 shallots
1 clove garlic
5 tablespoons soy
Juice of ½ lemon
1 tablespoons each of ground cumin, coriander and turmeric
1 teaspoon muscovado sugar
salt and pepper

Method:-

Put the pork and pineapple to one side in separate bowls. Place all the remaining ingredients in a food processor and give it a blitz to make a paste. Fold the paste into the bowl full of pork cubes and allow it to marinate for about 5 minutes so that the pork is thoroughly coated.

Now thread the pork alternately with pineapple onto skewers. The pineapple has an important job to do other than for flavour. The heat from the grill will penetrate the fruit more easily and so get to the core of the pork therefore making the meat cook more evenly. For this reason it's important to thread alternately and not to pack too much onto each skewer.

Place the skewers over medium coals and grill for approximately 10 - 12 minutes depending on the size of your cubes and turn on a regular basis.

For the Satay Sauce
Ingredients:-

175ml / 6fl oz coconut milk
6 tablespoon crunchy peanut butter
1 clove garlic crushed
2 teaspoons muscovado sugar

Method:-

You can make the sauce very quickly whilst the kebabs are cooking.

Throw all the ingredients in a saucepan, place it over a gentle heat and stir until you've got a nice thick paste. That's all there is to it.

Place your barbecue pork satay kebabs on a serving plate and pour over the satay sauce.

Note:- If you like satay sauce a little more spicy then check out the one in my barbecue sauce section that includes a few red chillies.

My best barbecue pork recipe for satay skewers deserves a good wine to accompany it and I prefer a white white that's not too sharp. How a about a Chenin?

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