Pork Belly Satay – 沙爹

Satay is made of skewered meat that is grilled and taken commonly with the ever fragrant peanut sauce. Another hawker hero, satay is sold in all over sunny Singapore and industries have grown from it.

While everyone does satay differently, in our recipe the choice meat we use is pork belly due to the fact that the fats keep it nice & moist, giving it more flavor.

By making your own satay sauce, you will have absolute control over the amount of sugar then goes into it, so that you can get to savor the TASTE of the meat, instead of just usual sugary sweetness. This is a meat-licious bomb!

On the side, our version of the sauce is skewered (no pun intended) towards the chunky side, if you want it to be creamy and smooth, simple – just blend the peanuts until it’s finer. You can replace the pork belly with your choice of meat be it chicken, mutton or beef.

Enjoy playing satay man! And always use a charcoal grill.

  • Share:


  • Servings: 4

  • Time: 20 min

  • Skill: Easy

Ingredients

  1. SATAY

  2. 600 g pork belly with skin removed

  3. 2 stalks lemongrass

  4. 15 shallots

  5. 4 cloves garlic

  6. 4 slices ginger

  7. 2 tbsp coriander powder

  8. 2 tsp cumin powder

  9. 1 tsp turmeric

  10. 1 tsp salt

  11. 6 tbsp sugar

  12. 1 tbsp sweet dark soy sauce

  13. 4 tbsp peanut oil

  14. PEANUT SAUCE

  15. 250 g toasted peanuts, skinless

  16. 40 g assam pulp

  17. 1 cup hot water

  18. 1 stalk lemongrass

  19. 6 shallots

  20. 3 cloves garlic

  21. 3 slices ginger

  22. 4 dried red chillies

  23. 3 tbsp peanut oil

  24. 4 tbsp sugar

  25. 1 tbsp light soy sauce

  26. 100 ml water

  27. SATAY

  28. 600 g pork belly with skin removed

  29. 2 stalks lemongrass

  30. 15 shallots

  31. 4 cloves garlic

  32. 4 slices ginger

  33. 2 tbsp coriander powder

  34. 2 tsp cumin powder

  35. 1 tsp turmeric

  36. 1 tsp salt

  37. 6 tbsp sugar

  38. 1 tbsp sweet dark soy sauce

  39. 4 tbsp peanut oil

  40. PEANUT SAUCE

  41. 250 g toasted peanuts, skinless

  42. 40 g assam pulp

  43. 1 cup hot water

  44. 1 stalk lemongrass

  45. 6 shallots

  46. 3 cloves garlic

  47. 3 slices ginger

  48. 4 dried red chillies

  49. 3 tbsp peanut oil

  50. 4 tbsp sugar

  51. 1 tbsp light soy sauce

  52. 100 ml water

Instructions

  1. Remove skin from 600g pork belly

  2. Cut them into 1 inch strips

  3. Remove layer from 2 stalks of lemongrass

  4. Cut them up and add to food processor

  5. Add 15 shallots, 4 cloves of garlic, 4 slices of ginger, 2 tbsp of coriander powder, 2 tsp cumin powder, 1 tsp tumeric, 1 tsp salt, 6 tbsp sugar, 1 tbsp sweet dark soy sauce, 4 tbsp peanut oil, and blend into a smooth paste

  6. Add paste to pork belly and let it marinate for 24 hours

  7. Thread marinated pork belly on skewers

  8. Add 1 stalk lemongrass, 6 shallots, 3 cloves garlic, 3 slice ginger, 4 dried red chilli, 1 tbsp light soy sauce, 3 tbsp peanut oil, 4 tbsp sugar, and blend into a smooth paste

  9. Toast 250g of ground peanuts in a pan

  10. Dilute 40g of assam pulp in 1 cup of hot water

  11. Add assam water to peanuts

  12. Add paste from food processor, 100ml water, and bring to a boil, letting it simmer for 20 mins

  13. Grill the satay over charcoal for 4-5 mins on each side

  14. Serve with satay sauce and cucumbers

  15. Remove skin from 600g pork belly

  16. Cut them into 1 inch strips

  17. Remove layer from 2 stalks of lemongrass

  18. Cut them up and add to food processor

  19. Add 15 shallots, 4 cloves of garlic, 4 slices of ginger, 2 tbsp of coriander powder, 2 tsp cumin powder, 1 tsp tumeric, 1 tsp salt, 6 tbsp sugar, 1 tbsp sweet dark soy sauce, 4 tbsp peanut oil, and blend into a smooth paste

  20. Add paste to pork belly and let it marinate for 24 hours

  21. Thread marinated pork belly on skewers

  22. Add 1 stalk lemongrass, 6 shallots, 3 cloves garlic, 3 slice ginger, 4 dried red chilli, 1 tbsp light soy sauce, 3 tbsp peanut oil, 4 tbsp sugar, and blend into a smooth paste

  23. Toast 250g of ground peanuts in a pan

  24. Dilute 40g of assam pulp in 1 cup of hot water

  25. Add assam water to peanuts

  26. Add paste from food processor, 100ml water, and bring to a boil, letting it simmer for 20 mins

  27. Grill the satay over charcoal for 4-5 mins on each side

  28. Serve with satay sauce and cucumbers