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Pork Belly Satay

Course Appetizer, Main Course
Cuisine Thai
Keyword pork
Total Time 2 hours 45 minutes
Servings 2
Author Cherry on My Sundae


Pickled cucumbers

  • 1 Persian cucumber sliced into ¼-inch thick rounds
  • ¼ cup boiling water
  • ¼ cup rice vinegar
  • 2 teaspoon granulated sugar
  • ¼ teaspoon salt

Braised pork belly

  • 2 lb pork belly slab
  • 2 cups chicken stock
  • 1 inch knob of ginger
  • 2 garlic cloves smashed
  • 1 Thai chile
  • 2 scallions white ends only


  • ½ cup coconut milk
  • 3 tablespoon peanut butter smooth
  • 2 tablespoon vegetable oil
  • 2 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon red curry paste
  • 1 tablespoon whole grain mustard
  • 1 tablespoon fish sauce

Dipping sauce

  • ¼ cup water
  • 2 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 1 Thai chile chopped
  • juice of ½ lime
  • 2 tablespoon crushed peanuts for garnish
  • 2 tablespoon chopped cilantro for garnish


  • Make the pickled cucumbers. Whisk together the boiling water with rice vinegar, sugar, and salt until the sugar and salt have dissolved. Pour the mixture over the sliced cucumbers and let sit for 30 minutes or overnight in the fridge.
  • Place the pork belly in a pot and add enough chicken stock or water to cover the pork belly. Add the ginger, garlic, Thai chile, and scallions to the pot and cover. Bring to a boil over high heat, then reduce the heat and simmer on low for 2 hours or until tender.
  • Meanwhile, make the marinade. Combine all of the ingredients for the marinade including the coconut milk, peanut butter, oil, brown sugar, rice vinegar, red curry paste, mustard, and fish sauce until smooth.
  • Preheat broiler to high.
  • Drain the pork and let cool slightly. Cut the pork into bite-sized chunks and pour the marinade on top, gently tossing to coat all sides. Skewer the pork belly and lay the skewers on a baking sheet. Broil the pork until lightly charred on all sides, about 8 minutes.
  • Meanwhile, make the dipping sauce. Combine the water with rice vinegar, sugar, Thai chile, and lime juice. Set aside.
  • Transfer the pork belly satay onto a plate and sprinkle crusted peanuts and cilantro on top. Serve with pickled cucumbers and the dipping sauce.