Thai-Inspired Peanut Pork

archive trace: Thai-Inspired Peanut Pork

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

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Thai-Inspired Peanut Pork archive · dinner · thai Host: Nicky's Kitchen Sanctuary · Thai Style Peanut Pork → Saveur · Muu Satay (Thai Pork Satay) → X · @Foodworld162154 → web writeups Online recipe (as published / commonly shared) Servings: 4 – 6 servings · Prep 15 min · Cook 2 hr 15 min · Total 2 hr 30 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Pork slow-cooked in the oven in a peanut and coconut sauce. Preheat the oven to 170C/325F (fan). Then heat in a large casserole pan on a high heat until hot: 1 tbsp sunflower oil Add and brown on all sides: 1 kg (2.2 lbs) diced lean pork shoulder It takes about 6-8 minutes. Turn down to a medium heat and add the onions: 1 onion peeled and chopped Cook for 5 minutes, moving around the pan regularly, until the onions soften. Add and stir: 2 tbsp. ground coriander 1 tbsp ground cumin 1 tsp ground ginger ¼ tsp garlic salt Add: 300 ml (1 1/4 cups) chicken/veg stock use vegetable bouillon for gluten-free 400 ml (14 oz) can full-fat coconut milk 2 heaped tbsp peanut butter check if you need it to be gluten-free, it usually is though 2 tbsp fish sauce Stir and bring to a gentle simmer. Then place a lid on the pan and place in the oven. Cook for 90 minutes to 2 hours until the pork falls apart tender. Check a couple of times in the last hour. If it looks a little dry, stir in a splash of water. Once the pork is tender, remove from the oven and stir in: juice of 1 lime Then add: 100 g (1 cup) beansprouts these can be fresh, or canned beansprouts that have been drained Stir and place back in the oven for 10 minutes. Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander: boiled rice fresh coriander cilantro – roughly torn Add some chopped fresh chillies and/or dried chilli flakes for a bit of heat: green chillies I use Fresno chillies, chopped chili flakes steamed tenderstem broccoli (optional) Source: Nicky's Kitchen Sanctuary · Thai Style Peanut Pork Recipe tags: pork,peanut,coconut,fish-sauce,lime · popularity: spike · meat: yes	Mom Leuang Neuang's Famous Satay (Satay Leu) Book: Thai Food by David Thompson (2002) crumb: pork with coriander, coconut and peanut Thai Food includes “Mom Leuang Neuang's Famous Satay (Satay Leu)”. David Thompson wrote it (2002). This book covers Thai regional food in depth. It explains curry pastes, salads, soups and both royal and street cooking. Differences: Popular internet Thai peanut pork slow-cooks diced pork shoulder in liquid. It uses coriander, cumin, ginger, coconut milk, peanut butter and fish sauce. The ancestor is Thai satay. It marinates pork in coriander, cumin and coconut and serves it with a peanut sauce. The two dishes share the spices, coconut and peanut. The online version is a slow-cooked stew instead of grilled skewers.

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Thai-Inspired Peanut Pork
archive · dinner · thai
Host: Nicky's Kitchen Sanctuary · Thai Style Peanut Pork → Saveur · Muu Satay (Thai Pork Satay) → X · @Foodworld162154 → web writeups

Online recipe (as published / commonly shared)

Servings: 4 – 6 servings · Prep 15 min · Cook 2 hr 15 min · Total 2 hr 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Pork slow-cooked in the oven in a peanut and coconut sauce.

Preheat the oven to 170C/325F (fan). Then heat in a large casserole pan on a high heat until hot:

1 tbsp sunflower oil

Add and brown on all sides:

1 kg (2.2 lbs) diced lean pork shoulder

It takes about 6-8 minutes.

Turn down to a medium heat and add the onions:

1 onion peeled and chopped

Cook for 5 minutes, moving around the pan regularly, until the onions soften.

Add and stir:

2 tbsp. ground coriander

1 tbsp ground cumin

1 tsp ground ginger

¼ tsp garlic salt

Add:

300 ml (1 1/4 cups) chicken/veg stock use vegetable bouillon for gluten-free

400 ml (14 oz) can full-fat coconut milk

2 heaped tbsp peanut butter check if you need it to be gluten-free, it usually is though

2 tbsp fish sauce

Stir and bring to a gentle simmer.

Then place a lid on the pan and place in the oven. Cook for 90 minutes to 2 hours until the pork falls apart tender. Check a couple of times in the last hour. If it looks a little dry, stir in a splash of water.

Once the pork is tender, remove from the oven and stir in:

juice of 1 lime

Then add:

100 g (1 cup) beansprouts these can be fresh, or canned beansprouts that have been drained

Stir and place back in the oven for 10 minutes.

Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander:

boiled rice

fresh coriander cilantro – roughly torn

Add some chopped fresh chillies and/or dried chilli flakes for a bit of heat:

green chillies I use Fresno chillies, chopped

chili flakes

steamed tenderstem broccoli (optional)

Source: Nicky's Kitchen Sanctuary · Thai Style Peanut Pork Recipe

tags: pork,peanut,coconut,fish-sauce,lime · popularity: spike · meat: yes

Mom Leuang Neuang's Famous Satay (Satay Leu)
Book: Thai Food by David Thompson (2002)

crumb: pork with coriander, coconut and peanut

Thai Food includes “Mom Leuang Neuang's Famous Satay (Satay Leu)”. David Thompson wrote it (2002). This book covers Thai regional food in depth. It explains curry pastes, salads, soups and both royal and street cooking.

Differences:

Popular internet Thai peanut pork slow-cooks diced pork shoulder in liquid. It uses coriander, cumin, ginger, coconut milk, peanut butter and fish sauce. The ancestor is Thai satay. It marinates pork in coriander, cumin and coconut and serves it with a peanut sauce. The two dishes share the spices, coconut and peanut. The online version is a slow-cooked stew instead of grilled skewers.

Match: Reasonably similar, but will taste different

Online recipe

Thai-Inspired Peanut Pork

Online recipe (as published / commonly shared)
Servings: 4 – 6 servings · Prep 15 min · Cook 2 hr 15 min · Total 2 hr 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Pork slow-cooked in the oven in a peanut and coconut sauce.

Preheat the oven to 170C/325F (fan). Then heat in a large casserole pan on a high heat until hot:
1 tbsp sunflower oil

Add and brown on all sides:
1 kg (2.2 lbs) diced lean pork shoulder

It takes about 6-8 minutes.

Turn down to a medium heat and add the onions:
1 onion peeled and chopped

Cook for 5 minutes, moving around the pan regularly, until the onions soften.

Add and stir:
2 tbsp. ground coriander
1 tbsp ground cumin
1 tsp ground ginger
¼ tsp garlic salt

Add:
300 ml (1 1/4 cups) chicken/veg stock use vegetable bouillon for gluten-free
400 ml (14 oz) can full-fat coconut milk
2 heaped tbsp peanut butter check if you need it to be gluten-free, it usually is though
2 tbsp fish sauce

Stir and bring to a gentle simmer.

Once the pork is tender, remove from the oven and stir in:
juice of 1 lime

Then add:
100 g (1 cup) beansprouts these can be fresh, or canned beansprouts that have been drained

Stir and place back in the oven for 10 minutes.

Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander:
boiled rice
fresh coriander cilantro – roughly torn

Add some chopped fresh chillies and/or dried chilli flakes for a bit of heat:
green chillies I use Fresno chillies, chopped
chili flakes
steamed tenderstem broccoli (optional)

Citations
- Nicky's Kitchen Sanctuary · Thai Style Peanut Pork Recipe: https://www.kitchensanctuary.com/thai-style-peanut-pork-broccoli/
- Saveur · Muu Satay (Thai Pork Satay): https://www.saveur.com/article/Recipes/Muu-Satay-Thai-Pork-Satay/
- X · @Foodworld162154: https://x.com/Foodworld162154/status/2100147175992996323
- web writeups: https://www.google.com/search?q=Thai+Style+Peanut+Pork+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1580084621?tag=recipeancesto-20
- Reference: Thai Food by David Thompson (2002). Publisher: Ten Speed Press, 2002 edition, hardcover, ISBN 978-1580084628.

We put this together for personal use. See the citations.

Trace receipt

Dish: Thai-Inspired Peanut Pork
Match: Reasonably similar, but will taste different
Ancestor: Mom Leuang Neuang's Famous Satay (Satay Leu)
Source: Thai Food by David Thompson (2002)
Differences: Popular internet Thai peanut pork slow-cooks diced pork shoulder in liquid. It uses coriander, cumin, ginger, coconut milk, peanut butter and fish sauce. The ancestor is Thai satay. It marinates pork in coriander, cumin and coconut and serves it with a peanut sauce. The two dishes share the spices, coconut and peanut. The online version is a slow-cooked stew instead of grilled skewers.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Nicky's Kitchen Sanctuary · Thai Style Peanut Pork (https://www.kitchensanctuary.com/thai-style-peanut-pork-broccoli/)
Saveur · Muu Satay (Thai Pork Satay) (https://www.saveur.com/article/Recipes/Muu-Satay-Thai-Pork-Satay/)
X · @Foodworld162154 (https://x.com/Foodworld162154/status/2100147175992996323)
web writeups (https://www.google.com/search?q=Thai+Style+Peanut+Pork+recipe)
Date: Sep 2026

Source: what this book is
Thai Food by David Thompson (2002).
This book covers Thai regional food in depth. It explains curry pastes, salads, soups and both royal and street cooking.

Affiliate: buy the book

Reference: Thai Food by David Thompson (2002). Publisher: Ten Speed Press, 2002 edition, hardcover, ISBN 978-1580084628.