Chinese Five-Spice Pork Satay with Peanut Sauce
Chinese five-spice pork satay with homemade coconut peanut sauce. Marinate overnight in sesame oil and Shaoxing wine, grill to charred edges. Authentic Asian street food for BBQ.
YIELD
4 servingsPREP
12½ hrsCOOK
10 minREADY
12¾ hrsThis is the real deal street food that’ll transport your backyard BBQ straight to night markets in Southeast Asia.
The overnight marinade locks in layers of flavor with Chinese five-spice, sesame oil, and Shaoxing wine, creating meat so tender it practically melts off the skewer.
But the star here is that homemade peanut sauce, made from scratch with fresh garlic, shallots, chilies, and coconut milk for a creamy-spicy kick that’ll have everyone double-dipping.
Grill these over screaming-hot coals until you get those caramelized, slightly charred edges that make satay irresistible.
Pro Tips
- Slice pork into thin strips (about 1 inch wide by 3 inches long) for quick cooking and maximum marinade penetration
- Soak bamboo skewers in water for 15 minutes before threading to prevent burning on the grill
- Make the peanut sauce ahead and serve at room temperature (the flavors meld and intensify as it sits)
- Adjust peanut sauce consistency with water to your liking (thicker for dipping, thinner for drizzling over rice)
Ingredients
Directions
For the pork satays:
Cut the pork into thin slices, about 2½ cm (1 in) wide and 7½ cm (3") long.
In a large bowl, combine the pork slices with all the marinade ingredients.
Leave to marinate overnight in the fridge.
The next day, soak some bamboo skewers in cold water for 15 minutes.
Thread the pork on to the skewers and set aside.
Prepare a barbeque or preheat a ridged grill pan of the oven grill.
When the charcoal is ash white or the grill is very hot, cook the satay for 2 minutes on each side, until golden brown.
Serve at once with the peanut sauce.
For the peanut sauce:
Heat a wok or frying-pan, add the groundnut oil and, when it is slightly smoking, add the garlic, shallots, chillies and ginger and stir-fry for 1 minute.
Then add the lime or lemon juice, coconut milk, light and dark soy sauce, sugar, water and some salt and pepper.
Cook for 5 minutes, then add the coarsely ground peanuts and mix well.
Continue to simmer the sauce until you get the constituency you like.
Add more water if you prefer it slightly thinner.
Remove from the heat and leave to cool (the sauce should be served at room temperature).
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