Pork satay recipe


  • 1 kg pork, sliced thinly
  • 60 g fresh galangal
  • 4 stalks lemongrass
  • 20 g (1/3 cup) coriander seeds
  • 5 g fresh turmeric
  • 175 g sugar
  • 2 tbsp lime juice
  • 1/4 cup sweet soy sauce
  • 2 tsp salt
  • 50 bamboo skewers


  • Grind galangal, lemongrass, coriander seeds and turmeric till fine
  • Mix pork slices, spice paste, sugar, lime juice, soy sauce and salt in a big bowl. Marinade for 2 - 4 hours in the fridge, covered
  • Cut the sliced meat into thinner strand and thread it on to bamboo skewers. The technique of skewing is very important to get moist satay. Use circular motion to thread it into skewer to get the meat as thick as possible on every part of the skewer
  • Grill on open fire (using charcoal on a satay griller, if possible) 5 minutes each side. Place the satays close together so that the moisture doesn't dry out while grilling
  • When grilling pork satay, make sure all part of satay, from bottom till tip, is all browned evenly. When the bottom to top is browned, the tip is always slightly burnt. Cut the burnt part with a pair of scissors before serving


  • Substitute the pork with either beef or chicken. Beef needs longer marinade time, chicken needs less time.
  • Pour the rest of the marinade liquid on the satays when grilling.
  • Serve with cut cucumbers and shallots