Pork satay (Mu sate) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 19) by Leela Punyaratabandhu

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Satay sauce: the easy version (Nam jim satay); Satay sauce: the less-easy version (Nam jim satay); Cucumber relish (Ajat)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating pork at least 2 hours and up to 8 hours. Can substitute chicken breasts or thighs for pork shoulder, light brown sugar for palm sugar, and orange juice for pineapple juice.

  • bernalgirl on August 22, 2022

    An easy and delicious satay, the marinade is outstanding and the peanut sauce is a snap. The marinade also works beautifully on pork loin chops

  • hirsheys on April 25, 2022

    I really enjoyed this version. The flavors worked really well with the pork shoulder and it all ended up being delicious and tender. (I was worried it wouldn’t be, because I didn’t cut my strips quite as thin as she prescribed. Didn’t end up being a problem!) I used orange juice rather than pineapple, but otherwise followed the recipe exactly, broiling the meat to cook. I loved the pork, but chicken thighs would also work well. (Next time I broil, will use an oiled rack over a pan with aluminum foil. Also not sure extra coconut milk basting is necessary...) Delicious with easy peanut sauce and cucumber relish.

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