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Moo Satay Recipe (Pork Satay)

Moo Satay Recipe

Are you craving the tantalizing flavors of tender, juicy pork satay? Look no further!

In this article, we have everything you need to know about Moo Satay – its origin, history and variations around the world.

Discover traditional cooking methods, expert tips for creating perfect pork satay at home.

Join us as we delve into the street food culture surrounding this mouthwatering dish and explore the festivals and events that celebrate its deliciousness.

Get ready to embark on a flavorful journey with Moo Satay Recipe!

The Origin of Moo Satay

The origin of Moo Satay can be traced back to Southeast Asia. This delicious dish has its roots in countries like Indonesia, Malaysia, and Thailand. Moo satay is a popular street food that has gained worldwide recognition for its unique flavors and tender meat. When you bite into a skewer of Moo Satay, you are experiencing a culinary tradition that has been passed down through generations.

In Southeast Asia, Moo Satay is not just a tasty snack; it is also an important part of the culture and social gatherings. It is often found at local markets, where vendors grill the marinated pork over charcoal fires, creating an irresistible aroma that draws people in. The meat is cooked until it becomes tender and juicy, making each bite incredibly satisfying.

Moo satay’s popularity has spread far beyond its place of origin. In many countries around the world, you can find variations of this dish in restaurants or food stalls specializing in Southeast Asian cuisine. Its simplicity yet rich flavors have made it a favorite among food enthusiasts everywhere.

The History of Moo Satay Recipe

Moo Satay has a long and fascinating history that dates back centuries. It is believed to have originated in Indonesia, where it was known as sate babi. The dish quickly gained popularity throughout Southeast Asia due to its delicious flavors and easy preparation.

The exact origins of Moo Satay are unclear, but it is thought to have been influenced by Indian and Arab cuisines. The skewering and grilling technique used in making satay is similar to kebabs found in these regions. As trade routes developed between India, Arabia, and Southeast Asia, culinary influences were exchanged, leading to the creation of dishes like Moo Satay.

Over time, different countries put their own spin on this delectable dish. In Thailand, for example, they added their signature peanut dipping sauce called nam jim satay. In Malaysia and Singapore, the marinade often includes lemongrass and turmeric for an extra burst of flavor.

Today, Moo Satay remains a popular street food across Southeast Asia and can be found at local markets or hawker centers. Its rich heritage is a testament to the region’s diverse culinary traditions that continue to captivate taste buds around the world.

Different Variations of Moo Satay Around the World

In Indonesia, Moo Satay is typically made with tender pork marinated in a flavorful blend of spices and seasonings. The skewered meat is then grilled to perfection over an open flame, creating a smoky and succulent treat.

Next up, we head to Thailand, where they have their own unique twist on Moo Satay. Thai-style Moo Satay is often marinated with lemongrass, garlic, and coconut milk to give it a fragrant and creamy taste. It is then grilled until golden brown and served with a peanut dipping sauce that adds an extra layer of richness.

In Malaysia, you’ll find another mouthwatering variation of Moo Satay. Here, the pork is usually marinated in soy sauce, ginger, and garlic before being grilled. The result is juicy and flavorful skewers that are often enjoyed with spicy peanut sauce or sweet chili sauce.

Lastly, let’s explore Singapore’s take on Moo Satay. In Singaporean cuisine, Moo Satay is commonly served with pineapple chunks on the skewers for added sweetness. The meat itself may be seasoned with various spices like turmeric or cumin for an aromatic twist.

No matter where you go in the world, one thing remains constant: Moo Satay will always tantalize your taste buds with its irresistible flavors! So go ahead and indulge yourself in these delectable variations from around the globe.

Traditional Methods of Cooking Moo Satay

In various parts of the world, traditional methods have been passed down through generations for cooking this mouthwatering dish. When it comes to preparing Moo Satay, you will find that these methods vary from region to region, adding their own unique touch to the dish.

One common method involves marinating the pork in a flavorful blend of spices and seasonings before skewering them onto bamboo sticks. The meat is then grilled over an open flame, giving it a smoky and charred flavor that is simply irresistible.

Another traditional method involves slow-cooking the meat in a rich and aromatic sauce made with coconut milk, lemongrass, and other herbs and spices. This method allows the flavors to meld together beautifully, resulting in tender and succulent pieces of Moo Satay.

In certain regions, you may even come across vendors who use special clay ovens or grills specifically designed for cooking Moo Satay. These ovens help retain heat evenly and give the meat a unique texture and taste.

No matter which traditional method is used, one thing remains consistent – the care and attention given to each step of the cooking process. So whether it’s grilling over an open flame or slowly simmering in a fragrant sauce, these time-honored techniques ensure that every bite of Moo Satay is bursting with flavor and guaranteed to satisfy your cravings.

The Importance of Skewering Techniques

To achieve perfectly grilled Moo Satay, it’s crucial to master the art of skewering. Skewering is not just about piercing meat with sticks; it requires precision and technique.

When skewering the pork, make sure to use bamboo skewers that have been soaked in water for at least 30 minutes. This prevents them from burning during grilling.

Start by cutting your pork into uniform pieces, ensuring they are all similar in size and thickness. This ensures even cooking and prevents some pieces from being undercooked or overcooked. Take a bamboo skewer and thread the pork onto it, making sure to leave enough space at the bottom for easy handling.

When threading the meat, be careful not to overcrowd the skewer as this can affect cooking time and result in unevenly cooked satay. Leave a small gap between each piece of pork to allow heat distribution.

Another important tip is to ensure that each piece of meat is securely threaded onto the stick so that it doesn’t fall off during grilling. Pressing the meat firmly against the skewer will help prevent any mishaps on the grill.

Grilling Vs. Barbecuing Moo Satay

Now that you’ve mastered the art of skewering techniques, let’s dive into the debate between grilling and barbecuing your mouthwatering Moo Satay.

Both methods bring out unique flavors and textures, so it’s essential to understand their differences.

Grilling involves cooking the satay directly over high heat. The intense flames sear the meat quickly, creating a crispy exterior while keeping it juicy on the inside. This method is perfect if you’re looking for a quick and convenient way to satisfy your craving. Just fire up that grill and get ready to enjoy some deliciously charred satay!

On the other hand, barbecuing takes a more leisurely approach. It involves slow-cooking your Moo Satay over indirect heat for an extended period. The low temperature allows the meat to become tender and flavorful as it absorbs all those smoky aromas from charcoal or wood chips. Although it requires more time and patience, this method results in succulent satay with a distinct smoky flavor.

Whether you choose grilling or barbecuing, both methods will undoubtedly elevate your Moo Satay experience to new heights. So go ahead, pick your preferred technique, put on that apron, and get ready for some finger-licking goodness!

Tips and Tricks for Perfecting Moo Satay at Home

When grilling Moo Satay at home, it’s important to marinate the meat for at least an hour to ensure maximum flavor and tenderness. The marinade helps to infuse the meat with a delicious combination of spices and flavors that will make your satay truly irresistible.

Before grilling, make sure to soak the wooden skewers in water for about 30 minutes, as this will prevent them from burning on the grill. When skewering the pork, be sure to thread it evenly onto the skewers so that it cooks uniformly.

Preheat your grill to medium-high heat and brush it with oil to prevent sticking. Place the skewered pork directly on the grill, turning occasionally until cooked through and nicely charred on all sides. To keep your satay moist while grilling, brush it with some of the leftover marinade or a glaze made from honey or peanut sauce.

Once cooked, let the satay rest for a few minutes before serving to allow the juices to redistribute throughout the meat. Serve your perfectly grilled Moo Satay with a side of peanut sauce and enjoy!

How to make Moo Satay (Pork Satay) at home

This Thai dish features skewered and grilled marinated pork, served with a delicious peanut dipping sauce.
Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Course, Snack
Cuisine Asian, Thai
Servings 4
Calories 150 kcal


  • Cutting board
  • Knife
  • Mixing Bowls for marinating the pork and mixing the sauce
  • Whisk for mixing the marinade
  • Wooden Skewers: soaked in water
  • Measuring spoons
  • Measuring Cups
  • Grill or Grill Pan: for cooking the pork satay
  • Tongs for flipping the skewers while grilling
  • Basting Brush: for brushing marinade or oil while grilling
  • Oven: if baking the satay in the oven
  • Baking sheet if baking in the oven
  • Saucepan for making the peanut dipping sauce
  • Wooden spoon or spatula for stirring the sauce
  • Serving Platter
  • Small Bowls or Dishes: for the peanut dipping sauce and garnishes


For the Pork Satay:

  • 1 lbs (450g) pork loin or pork shoulder, thinly sliced into strips
  • Wooden skewers , soaked in water for 30 minutes

For the Marinade:

  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 tbsp lemongrass, minced
  • 1 tsp tumeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 1 tbsp brown sugar
  • 1/2 tsp salt

For the Peanut Dipping Sauce:

  • 1/2 cup unsalted peanuts, roasted and crushed
  • 2 tbsp red curry paste
  • 1 cup coconut milk
  • 2 tbsp peanut butter
  • 1 tbsp palm sugar (or brown sugar)
  • 1 tbsp fish sauce
  • 1 tbsp tamarind paste
  • Water as needed
  • Chopped peanuts and cilantro for garnish
  • Slices of Cucumber and Red Onion (traditional accompaniments)


Prepare the Pork:

  • Slice the pork into thin strips, about 1/4 inch thick and 2-3 inches long.
  • In a bowl, combine all the marinade ingredients: minced garlic, minced shallot, lemongrass, turmeric powder, coriander powder, cumin powder, soy sauce, fish sauce, vegetable oil, brown sugar, and salt.
  • Add the pork slices to the marinade and make sure each piece is well coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator.

Prepare the Peanut Dipping Sauce:

  • In a saucepan, heat a bit of oil and add the red curry paste. Stir-fry for a minute until fragrant.
  • Pour in the coconut milk and peanut butter, and stir well to combine with the curry paste.
  • Add the crushed roasted peanuts, palm sugar, fish sauce, and tamarind paste. Mix thoroughly.
  • If the sauce is too thick, you can add a little water to achieve the desired consistency. Simmer the sauce gently for about 5-7 minutes. Remove from heat and set aside.

Skewering and Grilling:

  • Preheat your grill or grill pan over medium-high heat.
  • Thread the marinated pork strips onto the soaked wooden skewers. You can thread several pieces onto each skewer.
  • Grill the pork satay skewers for about 2-3 minutes on each side, or until they are cooked through and have grill marks.


  • Arrange the cooked pork satay on a serving platter.
  • Garnish with chopped peanuts, cilantro, cucumber and shallot .
  • Serve the peanut dipping sauce on the side.


  • Wooden Skewers: Soak the wooden skewers in water for about 30 minutes before threading the pork onto them. This prevents the skewers from burning during grilling.
  • Marinating Time: While marinating the pork for at least 1 hour imparts great flavor, for the best results, marinate the pork overnight in the refrigerator. This allows the flavors to deeply penetrate the meat.
  • Grilling Alternatives: If you don’t have a grill or grill pan, you can also cook the pork satay in the oven. Preheat the oven to 375°F (190°C) and place the skewers on a lined baking sheet. Bake for about 15-20 minutes, turning them halfway through.
  • Adjusting Spice Level: The spiciness of the peanut dipping sauce can be adjusted by adding more or less red curry paste. If you prefer a milder sauce, start with a smaller amount and gradually increase to your taste.
  • Consistency of Peanut Sauce: If the peanut dipping sauce becomes too thick during cooking, you can thin it out by adding a little water or coconut milk until you reach the desired consistency.
  • Serving Suggestion: Moo Satay is traditionally served with slices of cucumber and red onion. These refreshing accompaniments balance the richness of the pork and the flavorful peanut sauce.
Keyword grill, meat, pork, Sauce, snack

Popular Accompaniments for Moo Satay

To enhance your Moo Satay experience, consider pairing it with popular accompaniments such as cucumber salad, steamed rice, or a refreshing side of pickled vegetables. These delicious additions will not only complement the flavors of the succulent meat but also provide a well-rounded meal.

Cucumber salad is a classic choice to serve alongside Moo Satay. Its crispness and tanginess offer a refreshing contrast to the rich and savory taste of the grilled meat. The coolness of the cucumber helps balance out the heat from any spices used in the marinade or dipping sauce.

Steamed rice is another fantastic option to accompany your Moo Satay. The fluffy grains absorb any remaining sauce from the satay, creating a harmonious blend of flavors. The neutral taste of rice acts as a perfect base for showcasing the bold and aromatic profile of this Southeast Asian delicacy.

For those who enjoy an extra burst of flavor, pickled vegetables are an ideal choice. The tangy and slightly sour nature of pickles complements the smoky and savory notes in Moo Satay beautifully. They add brightness and crunch to each bite, elevating your culinary experience.

Remember that these accompaniments are just suggestions; feel free to experiment with other side dishes that appeal to you!

Frequently Asked Questions

Can I Use Other Types of Meat for Moo Satay?

Yes, you can definitely use other types of meat for Moo Satay. While pork is traditionally used, you have the flexibility to experiment with different meats such as chicken or beef.

The key is to marinate the meat in a flavorful blend of spices and seasonings before grilling it on skewers. This will give your satay a delicious and tender taste.

Are There Any Vegetarian Versions of Moo Satay?

Yes, there are vegetarian versions of Moo Satay. These versions typically replace the pork with plant-based proteins like tofu or tempeh.

The marinade and seasoning can be adjusted to achieve a similar flavor profile to traditional Moo Satay.

Vegetarian Moo Satay is a great option for those who prefer not to consume meat but still want to enjoy the delicious taste and texture of this popular dish.

How Do I Store Leftover Moo Satay?

To store leftover Moo Satay, make sure it has cooled down completely before refrigerating it.

Place the satay in an airtight container or wrap it tightly with plastic wrap to prevent air from getting in and causing it to spoil.

You can keep the leftovers in the fridge for up to three days.

When you’re ready to enjoy them again, simply reheat them in the microwave or on a hot grill until they are heated through.

Can I Freeze Moo Satay for Later Consumption?

Sure, you can freeze Moo Satay for later consumption. Freezing helps to preserve the flavor and texture of the meat.

To do so, ensure that the satay is completely cooled before placing it in an airtight container or freezer bag. Label it with the date and store it in the freezer for up to three months.

When ready to eat, simply thaw it in the refrigerator overnight and reheat it before serving.



In conclusion, you now have a deeper understanding of Moo Satay and its rich history.

You’ve learned about its origins, variations around the world, and cultural significance.

With tips for cooking at home and popular accompaniments, you’re ready to enjoy this delicious dish.

Whether it’s part of street food culture or celebrated at festivals, Moo Satay continues to bring people together through its flavorful and succulent pork skewers.

So go ahead, indulge in this mouthwatering treat and savor every bite!

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My name is Mint. I am a Thai girl who loves to cook and share my Thai food with everyone! Learn more about me here.

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