Pork tenderloin satay with peanut sauce
Tender grilled meat with a homemade, creamy sauce – Asian flavors cooked over charcoal.
Who is this for?
Serves 4 as a main course, or 6–8 as appetizers.
Ingredients (4 servings):
- 500 g pork tenderloin, cubed
- 2 tbsp sweet soy sauce
- 1 tbsp sunflower oil
- 1 clove garlic, minced
For the peanut sauce:
- 100 ml coconut milk
- 2 tbsp peanut butter
- 1 tbsp sweet soy sauce
- 1 tsp sambal
- 1 tsp lime juice
You will need:
- Skewers, open grill, or satay grill
- Charcoal (preferably hornbeam mix)
Here’s how to make it:
- Marinating
Mix the soy sauce, oil, garlic, and ginger. Let the meat marinate for at least 1 hour. - Grilling
Thread the meat onto skewers. Grill for about 6–8 minutes total, turning frequently. - Making the sauce
Gently heat all the ingredients in a small saucepan until the sauce is smooth. - Serving
Serve the satay with warm sauce and, if desired, kroepoek or atjar.
Tip:
Soak wooden skewers so they don’t burn on the grill.
Pork tenderloin satay – tender, spicy, and served with a fiery sauce.
Firepower for Oriental Satay with Giant Flames
Grilling satay over an open fire is the ultimate street food experience. The secret to perfect satay lies in caramelizing the soy sauce, without the sweet marinade charring black or the delicate pork drying out. For this, you need a stable and blazing hot fire bed that doesn’t crackle unpredictably.
Giant Flames European Mix Charcoal
This premium mix of oak, ash, and hornbeam delivers restaurant quality for your own garden. It ensures a fantastic, even fire bed. This allows you to beautifully caramelize the satay skewers all around in the 6 to 8 minutes they require. Thanks to the large pieces (50-120mm), you create perfect airflow in your barbecue. No suffocation of the fire, but pure and controlled heat.
Ready to bring the scent of the night market to your backyard? Light a steady fire and load up those skewers.
