• Pork satay with chilli dipping sauce (John Laurie)Source: John Laurie

It is believed that satay is an interpretation of Middle Eastern kebabs and was introduced to Southeast Asia by way of Arab traders. There are countless regional variations; this version is made of pork, grilled over charcoal and served with chilli vinegar sauce rather than traditional peanut sauce.






Skill level

Average: 3.8 (11 votes)


  • 4 Asian red eschalots, chopped
  • 50 g (⅓ cup) roasted peanuts, roughly chopped
  • 3 tsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • ½ tsp black peppercorns
  • 1 tsp ground turmeric
  • 1 long red chilli, seeded, chopped
  • 65 g (¼ cup) palm sugar, grated
  • 185 ml (¾ cup) coconut milk
  • 1½ tbsp fish sauce
  • 600 g pork scotch fillet, cut into 4 cm pieces
  • 8 x 20 cm wooden skewers (see Note) 


Chilli dipping sauce

  • 5 long red chillies, seeded, chopped
  • 3 Asian red eschalots, sliced
  • 125 ml (½ cup) white vinegar
  • 65 g (¼ cup) palm sugar, grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the best flavour, marinate the pork overnight.

To make marinade, process eschalots, peanuts, spices, chilli and sugar in a food processor to a smooth paste. Transfer to a large bowl, add coconut milk and fish sauce, and stir to combine. Reserve 100 g for basting and refrigerate until needed.

Add pork, stir to coat well, cover with plastic wrap and refrigerate for 6 hours, or preferably, overnight.

To make dipping sauce, process chillies and eschalots in a food processor until finely chopped. Transfer to a bowl and add vinegar and sugar, and stir until sugar has dissolved. Makes about 250 ml (1 cup). It will keep in an airtight container in the fridge for up to 2 weeks.

Heat a chargrill pan, barbecue or charcoal grill to medium–high. Thread pork tightly onto skewers. Cook, turning and basting with reserved marinade, for 6 minutes or until pork is charred and cooked through but still moist.

Serve with dipping sauce.


• Line the area of the barbecue under the ends of the skewers with foil to prevent metal ones getting too hot and wooden ones from burning. Use tongs to turn them.



Photography by John Laurie.


As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.