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Daring Cooks Challenge: Pork Satay with Peanut Sauce

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

The rules for this challenge were pretty simple, the challenge left room for lots of creativity.  I chose to make Pork Satay over Chicken or Beef because Pork Satay was something I have not made before.  I also followed Cuppy's recipe pretty much all the through, except for adding jalapeno pepper to the marinade instead of dragon chili.  I also followed the recipe provided for the peanut dipping sauce.

This is my first challenge and I am so excited to have joined the Daring Kitchen, and I am looking forward to the monthly Daring Baker and Daring Cook challenges.  Enjoy!

Marinade Ingredients:

  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp ginger root, chopped
  • ½ jalapeno pepper, seeds removed and chopped
  • 2 Tbsp lemon juice
  • 1 Tbsp soy sauce
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 Tbsp olive oil
  • 1 pound of pork (loin or shoulder cuts)


Combine onion, garlic, ginger, jalapeno, lemon, soy sauce, coriander, cumin, turmeric and olive oil in a food processor.   Mix on low till it resembles a chunky sauce.

I used boneless baby back rib pieces, and with that came a lot of trimming, I tried to cut the pork into one inch strips; some are bigger and some are smaller.  So I had to adjust the cooking time on some of them. 

Place prepared pork in a bowl and combine with the marinade.  Pork should marinade from 12-24 hours.  The longer the better (:

Skewer pork, and broil for 8-10 minutes a side.

Flip when they start to turn brown on the edges.  I think the preferred cooking method for satay is barbecuing them, and I would have barbecued them if the laws regarding apartments and barbecue did not exist.  I had to broil mine in batches.

Peanut Sauce


  • 3/4 cup coconut milk
  • 4 Tbsp peanut butter
  • 1 Tbsp lemon juice
  • 1 Tbsp soy sauce
  • 1 tsp brown sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1-2 dried red chilies, chopped


In a small bowl combine lemon juice, soy sauce, brown sugar, cumin, coriander and red chilies.  Heat a sauce pan over medium heat and combine peanut butter and coconut milk; add the lemon and soy mixture, and melt mixture together.  Serve in a dipping bowl along side the Pork Satay, enjoy!


Audax said...

Welcome and congrats on your first challenge and wasn't it a simple easy and delicious recipe! I like how you served it with sliced spring onions and your satay looks so yummy I like the charring. Well done on this challenge. Cheers from Audax in Sydney Australia.

And yes laws about BBQing and flats grrrr. I understand completely.

cuppy said...

I used to have a small smokey joe we would squat on the back porch with.. heh.. and pray no one heard/saw/smelled. :) I think they all knew, but no one reported! bwahaha

Your satay looks wonderful on that platter! And yet another person with cooler serving dishes than myself... *sigh*

Welcome to the DC! I'm very happy to be your first host! :D

Amy Lucille said...

Thanks Cuppy and Audax, you guys rock!

Angela said...

Congratulations on your first challenge! You did a great job with the satay -- it looks delicious.

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