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Pork Satay with Cucumber Lettuce Wraps and Zesty Peanut Sauce


1 lb pork tenderloin – cut into 1/4 inch thick strips
Olive oil

Peanut Sauce

1/3 cup peanut butter
1/2 cup canned coconut milk
1 small piece of fresh ginger
1 small piece of fresh turmeric
2 tsp sriracha sauce – more or less depending on desired spiciness
2 T lime juice – freshly squeezed
1 T soy sauce
1 T fish sauce
1 T honey

Plate Presentation

10-12 lettuce cups (butter lettuce works well)
2 radishes – thinly sliced
1/2 English cucumber - thinly sliced into rounds
1 scallion – thinly sliced
Cilantro and mint sprigs for garnish
1/2 cup peanuts – chopped
Toasted sesame seeds


To begin, make the peanut sauce. Put all ingredients for the sauce in a blender and blend until smooth.

Marinate the pork in a 1/4 cup of sauce, cover and place in refrigerator for at least 30 minutes. Set aside remaining sauce. After pork has marinated and the skewers have been soaked in water for at least 30 minutes, thread the pork onto the skewers. Pre-heat barbecue or grill pan over medium heat. Brush grill or pan with oil and when ready, cook pork, turning occasionally until cooked through, about 8-10 minutes.

To serve, arrange skewers on a platter with lettuce cups, radishes, cucumber, scallions, cilantro, mint sprigs, chopped peanuts and serve with remaining peanut sauce. Remove pork from skewer, place in lettuce cup and top with remaining ingredients. Serves 4-6.

Serve with:

Kunde Family Winery Reserve Chardonnay

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