Pork Belly Satay

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.

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Remove skin from 600g pork belly
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Cut them into 1 inch strips
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Remove layer from 2 stalks of lemongrass
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Cut them up and add to food processor
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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
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Add paste to pork belly and let it marinate for 24 hours
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Thread marinated pork belly on skewers
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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
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Toast 250g of ground peanuts in a pan
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Dilute 40g of assam pulp in 1 cup of hot water
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Add assam water to peanuts
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Add paste from food processor, 100ml water, and bring to a boil, letting it simmer for 20 mins
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Grill the satay over charcoal for 4-5 mins on each side
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Serve with satay sauce and cucumbers
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