When I make Balinese pork satay, or sate babi, the kitchen smells like toasted lemongrass and coconut. The marinade feels like a celebration of balance—sweet, savoury, and aromatic all at once. I first tried it out of curiosity after falling in love with Sate Ayam and wanted something richer. The pork holds flavour beautifully, soaking up the spiced coconut milk and caramelising into a glossy char on the grill.
This recipe isn’t complicated, but it’s deeply rewarding. The marinade is thick with shallots, galangal, and palm sugar, and when it hits the heat, the fat from the pork starts to sizzle, turning everything golden. I’ve found it’s one of the most forgiving satay recipes because the pork stays juicy even if it sits on the grill a bit longer than planned.
If you’ve enjoyed my spice-heavy Sate Padang, this one feels brighter and a bit sweeter. The lemongrass gives a fragrant freshness that pairs perfectly with the coconut’s creaminess. I sometimes serve it with Sate Lilit with turmeric and galangal for a full Balinese-style spread, or include it as part of my best Indonesian satay recipes ever selection when hosting a grill night.
It also pairs beautifully with a spoonful of the tofu and tempeh satay in sambal peanut sauce if you’re cooking for mixed eaters who want both meat and plant-based options.
Balinese Flavours and Their Harmony
Balinese cooking often plays with sweet palm sugar, tangy lime, and warm spices. The balance of salt, heat, and sweetness makes the marinade more than just a coating; it becomes part of the dish’s soul. Lemongrass gives an unmistakable freshness, and when combined with garlic, turmeric, and coconut milk, it forms a paste that perfumes the kitchen.
Ingredients (serves 4)
- 500 g pork shoulder, cut into 2.5 cm cubes
- 3 cloves garlic, minced
- 4 shallots, chopped
- 2 stalks lemongrass, finely sliced
- 2 cm galangal, grated
- 1 teaspoon turmeric powder
- 1 tablespoon palm sugar, grated
- 100 ml thick coconut milk
- 1 tablespoon lime juice
- 1 tablespoon tamarind juice
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For brushing
- 1 tablespoon kecap manis
- 1 teaspoon chili paste
Ingredient Notes
Pork shoulder works best because it has enough fat to stay juicy under high heat. If you prefer a leaner cut, tenderloin works too but benefits from a shorter cooking time. Coconut milk thickens the marinade and helps caramelise the edges once the meat hits the grill.
Lemongrass and galangal are essential for that unmistakable Balinese aroma. Fresh is always better than dried, as their oils fade quickly once processed. Palm sugar adds gentle sweetness and gives the skewers their dark, glossy finish.
Equipment Needed
You’ll need a blender or mortar and pestle for the marinade, a grill or cast-iron pan for even searing, and bamboo skewers soaked in water for at least half an hour. The lemongrass paste tends to stick, so lightly oil the grill before cooking.
A silicone brush is handy for applying the kecap manis glaze during grilling. A small saucepan helps warm the leftover marinade, which can be spooned over the cooked skewers just before serving.
Instructions
Blend the garlic, shallots, lemongrass, galangal, turmeric, palm sugar, salt, and oil into a fine paste. Stir in the coconut milk, lime juice, and tamarind juice until smooth. Coat the pork cubes in the mixture, cover, and refrigerate for at least four hours or overnight.
Preheat the grill to medium heat. Thread the marinated pork onto skewers, shaking off excess sauce to avoid flare-ups. Grill for 4–5 minutes per side, brushing occasionally with a mix of kecap manis and chili paste. Continue until the meat is cooked through and slightly caramelised on the edges.
Serve hot, spooned with any remaining warm marinade and a squeeze of lime.
Grilling and Flavour Tips
The trick to perfect Balinese satay is moderate heat. The sugar content in the marinade means it can burn if the grill is too hot. Slow, steady grilling ensures even colour and tenderness. To keep the pork moist, rest it briefly before serving. This lets the juices settle and the flavours mellow, giving each bite more depth.
What to Serve with This Recipe
I love this satay with steamed rice or grilled banana leaves filled with rice and shredded coconut. The soft grains soak up the coconut and lime beautifully. A quick cucumber salad adds crunch and balances the richness. For a full Indonesian BBQ spread, try serving it with Sate Ayam with peanut sauce and Easy Coconut and Palm Sugar Satay Marinade. The combination of sauces and meats makes for a lively mix of flavours.
Wine and Beer Pairings
A dry rosé complements the richness of the pork and softens the spice from chili and tamarind. Chardonnay with gentle oak works well too, echoing the coconut’s creaminess without overwhelming it. For beer, I like a light lager or a slightly fruity pale ale. The crispness cuts through the fattiness, and the malt enhances the sweetness from the palm sugar glaze.
FAQ: Common Questions About Balinese Pork Satay
Can I make this with chicken or beef instead?
Yes, both work. Chicken thighs absorb the marinade beautifully, while beef adds extra chewiness.
Why does the marinade separate?
If left too long at room temperature, the coconut milk’s fat can split. Just stir it well before using.
Can I bake it instead of grilling?
You can, but bake at high heat and finish under the grill for colour. The smoky edge from open flame is worth it, though.
Is this dish spicy?
It’s more fragrant than hot. You can always add more chili paste for heat.
Tips for Success with Lemongrass Coconut Marinade
Chop lemongrass finely so it blends smoothly into the paste. Large pieces can be fibrous and tough. Marinate for at least four hours so the flavours really soak in, especially the citrusy lemongrass and galangal. Keep the grill clean and oiled. The marinade caramelises quickly, and a clean surface helps prevent sticking. For best results, baste often but lightly during grilling to build up layers of flavour rather than soaking the meat.
Recipe Variation Suggestions
Add crushed coriander seeds to the paste for a deeper spice note. A splash of fish sauce can also add umami depth if you like stronger flavours. If you’d like a vegetarian version, try marinating thick slices of tempeh or oyster mushrooms in the same mixture. The texture is surprisingly close to pork once grilled.
Storage and Reheating: Lemongrass Pork Satay
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a covered pan with a splash of water until warm. The glaze will loosen and turn glossy again. If you freeze the skewers, defrost overnight in the fridge before reheating. Avoid microwaving to keep the pork tender.
Nutrition Information
Pork satay provides a good balance of protein and fat, while lemongrass and galangal aid digestion and circulation. Coconut milk adds beneficial medium-chain fatty acids that supply long-lasting energy. For lighter options, use lean pork or replace half the meat with tofu cubes. The marinade works equally well with vegetables for a balanced, dairy-free dish.
Balinese Pork Satay with Lemongrass and Coconut Marinade
Ingredients
- 500 g pork shoulder cut into 2.5 cm cubes
- 3 cloves garlic minced
- 4 shallots chopped
- 2 stalks lemongrass finely sliced
- 2 cm galangal grated
- 1 tsp turmeric powder
- 1 tbsp palm sugar grated
- 100 ml thick coconut milk
- 1 tbsp lime juice
- 1 tbsp tamarind juice
- 1 tsp salt
- 2 tbsp vegetable oil
For Brushing
- 1 tbsp kecap manis
- 1 tsp chili paste
Instructions
- Blend the garlic, shallots, lemongrass, galangal, turmeric, palm sugar, salt, and oil into a fine paste. Stir in the coconut milk, lime juice, and tamarind juice until smooth. Coat the pork cubes in the mixture, cover, and refrigerate for at least four hours or overnight.
- Preheat the grill to medium heat. Thread the marinated pork onto skewers, shaking off excess sauce to avoid flare-ups. Grill for 4–5 minutes per side, brushing occasionally with a mix of kecap manis and chili paste. Continue until the meat is cooked through and slightly caramelised on the edges.
- Serve hot, spooned with any remaining warm marinade and a squeeze of lime.