Recipe Details

Javanese Pork Satay

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 10 minutes
Servings: 4


Cook to 145 F with 3 minute rest


1 pound pork loin roast, boneless
2 tablespoons peanut butter
1/2 cup onion, minced
1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon brown sugar
Dash hot pepper sauce
1 tablespoon vegetable oil

Cooking Directions

Cut pork into 1/2-inch cubes, place in shallow bowl. Blend remaining ingredients together (a blender does this well) and pour over pork in bowl; toss to blend well. Marinate pork for 10 minutes.

Prepare a medium-hot fire in grill. Thread pork onto skewers; grill for 10-12 minutes, turning occasionally, until evenly browned.

Serves 4

Serving Suggestions

In the 21st century, most Americans are very familiar with the Indonesian-inspired peanut sauces, redolent of soy, ginger, garlic and cilantro, that season meat and poultry. This is easy to do at home, and marries very well with pork. Serve with hot cooked rice garnished with chopped cilantro, warm flour tortillas and a cucumber salad dressed with rice vinegar.

Nutrition Information

Calories: 250 calories
Protein: 25 grams
Fat: 13 grams
Sodium: 600 milligrams
Cholesterol: 55 milligrams
Saturated Fat: 3 grams
Carbohydrates: 8 grams
Fiber: 0 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.

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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.

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Review Title

Peanut butter makes it better!
by anonymous 02/09/2012
 The sauce on these pork satays is delicious!