Chili Pork Satay



  • 1 pound boneless pork chops, cut into about 3/8-inch thick strips
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup Thai sweet chili sauce
  • 1 Tablespoon vegetable oil
  • 6 to 8 wooden skewers, soaked in water 30 minutes and drained


  • Place pork strips in quart-size zippered-top plastic bag. Combine marinade ingredients (soy sauce, hoi sin sauce, Thai sweet chili sauce, and vegetable oil) in measuring cup, pour into plastic bag, seal, and squish all around to coat pork strips. Let marinate in refrigerator at least 2 hours, preferably overnight.
  • Preheat grill with burners on high for 10 minutes with lid down. Thread meat onto skewers, accordion-style. Turn all burners to a little lower than medium heat, place skewers on grill, and cook, with lid up, for a total of 10 minutes, 5 minutes per side. You may want to use a thin-bladed spatula to flip the satays. Use it upside down, sliding blade gently under meat to loosen it from grill. Serve hot or at room temperature.
  • Alternatively, you can pre-heat your air-fryer to 400° and cook the skewers for 15-18 minutes, flipping midway.
    (Serves 4) Place satays in plastic container and slip it into your picnic basket or picnic backpack and prepare to be dazzled with taste while dining outdoors.

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