Pork Satay with Spicy Peanut Butter Coconut Sauce and Udon Noodles
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Cook time: 
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Yield: 4 servings
UPDATE - One night I added roasted broccoli to the spicy peanut noodles, and we loved it. I added it to the recipe as an option.
Yogurt Dip
  • 2 cups of yogurt (preferably Greek)
  • Half a medium cucumber, peeled and shredded
  • 1 garlic clove minced finely (optional)
  • A handful of chopped cilantro
  • A squeeze of lime juice
  • salt to taste.
Pork Satay
  • ½ onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 chili pepper
  • 1 teaspoon fish sauce
  • 2 tablespoons vegetable oil
  • 1 lb pork loin
Peanut Coconut Milk Sauce
  • ¾ cup coconut milk
  • 4 tablespoons peanut butter
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon hot red chile pepper flakes
  • 1 green onion, chopped
  • Roasted Broccoli (optional)
  • 1 package of Udon noodles
Make the Yogurt Sauce
  1. Combine all the ingredients in a bowl, then cover and chill util ready to serve with the pork satay. I make mine the night before so the flavors really pop!
Make the Pork Satay
  1. Combine all of the above ingredients, except the pork, in a food processor. Pulse 5 or 6 times until a paste is formed. This is your marinade.
  2. Cut pork into 3 to 4-inch strips. Place tuhe strips in a bowl and pour the marinade over it, making sure all the pork is coated well. Cover and refrigerate at least 4 and up to 24 hours. 30 minutes prior to cooking the pork, soak wooden skewers in warm water (skip this step if you're using metal or steel skewers. )Slide the pork onto the skewers and broil for 10 minutes or until the edges just begin to char, turning halfway through. Serve with peanut sauce (below), and cooked udon noodles coated with some of the peanut sauce.
Make the Peanut Sauce
  1. Combine all ingredients in a small saucepan. Heat gently, stirring occasionally, until the peanut butter has melted (this won’t take more than 5 minutes). Stir well to incorporate everything. This sauce can be made ahead and reheated, or can be made while the satay cooks.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2010/01/14/lets-talk-or-not-talk-thai/