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Thai Pork Satay, 'Moo Satay'

Thai Pork Satay, 'Moo Satay'

Pork satay consists of strips of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce. It's often served in Thailand with squares of toast, as shown in our recipe here. We made pork satay in the true authentic Thai style, which is time-consuming. Be sure to baste your satay as it's on the barbeque, note from our street vendor video (below left) he is constantly basting. It seems that most of the time, this style of satay is made with pork, but you can also find chicken satay and prawn satay. We offer a ready-made satay mix that's quite good for both chicken and pork.

Recently we had a fantastic meal using this recipe, prepared with our high-fat Chaokoh coconut cream rather than coconut milk, and we omitted the peanuts altogether which led to a very rich, slightly spicy satay full of true Thai flavors (see pictures below right).

There are four different things you need to make: marinade, basting sauce, satay sauce, and ajad.


For 4 Person(s)

Pork and Marinade

Basting Liquid

Satay Sauce


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Method for Thai Pork Satay, 'Moo Satay'

Method for pork marinade

Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool.

For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below.

In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more.

Method for basting liquid

Combine the four ingredients, mix well, and set aside.

Method for satay sauce

Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside.

Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut cream. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well. Add remaining coconut cream.

Add the sesame seed paste and pounded peanuts (or leave the peanuts out if you prefer) to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well.

Method for Ajad

In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this.

Preparing And Serving Your Pork Satay

Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist--with sliced toast as shown.



Overall Rating (9)

5 out of 5 stars
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People in this conversation

  • bebe

    Rated 5 out of 5 stars

    I wanna try to cook, but it's too long way to make it. But that's ok for good food.

  • Hana

    Rated 5 out of 5 stars

    I love this satay... But when I read the ingredients... It's a long process to cook and eat this food... But anyway... I go try to learn this to cook...

  • Jim B

    Rated 5 out of 5 stars

    This is awesome! Like Hana, I did not want to go through the long process of making the peanut sauce (ths time) so I used a commercial peanut sauce mix. The Satay marinade in the recipe is actually easy and quick to prepare.

  • Jeff

    Rated 5 out of 5 stars

    Dont be so lazy people, spend some time and make something new in your life for your yourself and family. It will be faster the more times you try something new.

  • Ken G

    Rated 5 out of 5 stars

    If you take the time and use all the ingredients you will impress your mouth as well as the others who get to dine. To save time you can make the satay sauce in larger batches and freeze into portion sizes. You can also bake them in the oven, but charcoal grilling IS the BEST!! You will get the true Thai flavor! I love all the recipes on this site...taste just like my mom's!

  • Jules

    Rated 5 out of 5 stars

    I have cooked this many times..with wonderful, flavor filled results. Very little prep work. I slice my chicken while it is still mildly frozen. Place in container for marinading. The packet of Satay Sauce following directions. This can be done the nite before. Place covered container in refrig overnite. Pick up pieces and thread on water soaked skewers. I have put pieces of chunk pineapple or sweet pepper chunks. Much like our kabobs. Anything goes!

  • Amber DeGrace

    Rated 5 out of 5 stars

    I made this recipe exactly as stated above. It was my first time using fresh ingredients like galangal and kaffir lime leaves, thanks to a new discovery of an Asian grocery store in my small city. This was one of the top three meals I've ever made. Thank you so much for sharing this recipe. I'll be making this over and over!

  • Jules Goodroad

    Rated 5 out of 5 stars

    There are a lot of words to the satay recipe,,but it is soooo simple and so satisfying. I love the chicken satay peanut sauce. I buy all my fresh coconut milk and satay packet. DELISH. Grilling outside is even tastier. Summer addition is grilled pineapple.

  • J

    Rated 5 out of 5 stars

    The recipe is so simple. Mix coconut milk with satay packet, boldly marked for us ordinary Americans. Marinate. I use wood skewers after soaked in water. Winter it is the skillet. summer,,,even better,,,grilling. YUM! I get my rice and all recipe packets. Only added thing in the summer is grilled pineapple.


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