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Pork Satay with Chang Beer in the garden

Air Fryer Pork Satay with Peanut Sauce

A delicious Thai inspired recipe for Pork Satay cooked in an air fryer

Course Main Course
Cuisine Asian, Thai
Keyword asian, peanut, Pork Tenderloin
Prep Time 20 minutes
Cook Time 10 minutes
Marinading time 1 hour
Servings 2
Author Fiona Maclean

Ingredients

Satay

  • 300 grams pork tenderloin or boneless loin chops If you like fat, please feel free to use the pork cut of your choice
  • 2 tsp coriander seeds or ground coriander
  • 1/2 tsp cumin seeds or ground cumin
  • 1/2 tsp white peppercorns or ground pepper
  • 1/2 tsp salt
  • 1 inch fresh ginger or galangal
  • 1 tablespoon tamarind paste
  • 1/2 tsp ground tumeric or a small piece of fresh turmeric
  • 100 ml coconut milk
  • 1 stalk lemongrass (optional) (white part only), finely minced or grated
  • 1 tsp brown sugar

Peanut Sauce

  • 75 grams raw peanuts
  • 300 ml coconut milk
  • 2 tbsp red curry paste
  • 2 tbsp tamarind paste
  • 1 1/2 tbsp palm sugar (or soff brown sugar)
  • 2 tsp fish sauce

Instructions

Pork Satay

  1. Grind the whole spices until fine. I use the grinding attachment to my Bamix for this. You can also use a pestle and mortar if you prefer.

  2. Add the peeled ginger, lemon grass, sugar, salt and remaining spices and continue to blend until the mixture is well blended

  3. Scrape the mixture out into a medium-sized mixing bowl, then add the tamarind paste and coconut milk and mix well using a fork.

  4. Remove half the marinade and store in the fridge to use within 7 days

  5. Cut the pork into ribbons about 1/2cm by 3cm.

  6. Put the pork pieces into the remaining marinade and stir to cover well

  7. Either cover the bowl and leave at room temperature to marinade for up to an hour, or put it in the fridge where you can marinade for anything longer than an hour up to 24 hours.

  8. When you are ready to cook, take the pork strips out of the marinade and thread them onto skewers

  9. Preheat your air fryer or griddle, brushed with oil as necessary

  10. Cook on the highest possible temperature (230c for me) for about 6 minutes, then turn and continue cooking until the skewers are cooked through.

  11. Serve warm with peanut sauce on the side

Peanut Sauce

  1. Put the peanuts onto a cast iron skillet or baking tray and roast at 190 c for about 10 minutes

  2. When the skins puff up and start to come loose, remove the tray and allow them to cool enough to be able to handle

  3. rub the peanuts in the palms of your hands to remove the skins

  4. Grind them to a rough texture in a blender or using a pestle and mortar

  5. Put about a third of the coconut milk into a small heavy pan and bring to the boil

  6. Stir through the curry paste and continue to cook over a medium heat until you have a thick mixture

  7. Now add the remaining coconut milk and mix well

  8. Stir through the peanuts. palm sugar and tamarind paste

  9. Cook gently for five minutes or so until the whole mixture thickens. You can add a little water or white vinegar if it thickens too much in that time

  10. Finally, stir through the fish sauce and transfer half the mix to a serving bowl to cool. The remaining peanut sauce can be stored in a glass jar in the fridge for a week or so.

Recipe Notes

This recipe makes enough marinade and peanut sauce for four servings.  I generally keep the spare marinade and peanut sauce in the fridge to use later in the week.

I make this quantity because, although I generally cook for 1 or 2, it uses a whole tin of coconut milk (400ml) across the marinade and peanut sauce. However, feel free to adjust to your own circumstances!