Pork Satay

by - October 01, 2012

RIMG2471Succulent, creamy, aromatic, sweet and spicy Devil is how I would describe these Pork Satay. I made these tasty skewers of pork this morning and everybody in my family just loved them, although my little boy could hardly tolerate the heat of the peanut dipping sauce. We didn't leaving any bit of these delicious barbecued pork behind. So I planed to make them again some time next week.

In case you do not already know, Pork Satay is a dish of seasoned, screwed  and grilled pork served with a savory peanut dipping sauce. In Bangkok, some pork satay vendors served their satay accompanying with a plate of freshly made dried white toast. It is an ultimate street food eaten  both as a snack and main dish depended on how much you are hungry.

The process of making pork satay is long  and time consuming but others than that it is pretty easy. I hope you do not be scared away by long list of the ingredients and give this dish a try. I guarantee you will love it. 

Pork Satay Recipe 
  500 grams pork butt 
  2 teaspoon coriander seeds, pounded 
  1/2 teaspoon cumin, pounded 
  1 teaspoon chopped galangal 
  1 tablespoon lemongrass, thinly sliced
  2 teaspoon turmeric powder
  1 teaspoon salt 
  2 teaspoon sugar 

  100 ml. coconut milk 
   For the peanut dipping sauce 
  3 tablespoon red curry paste
  80 grams roasted peanut, coarsely pounded
  400 ml. coconut milk
  1 teaspoon coriander seeds, pounded 
  1/2 teaspoon cumin, pounded 
  2 tablespoon palm sugar 
  3 tablespoon tamarind concentrate    


1. Cut the pork into bite size pieces. DO NOT cut it too thin otherwise it will be too dried and      rubbery when is cooked.  Marinate it with coriander seed, cumin, galangal, lemongrass, salt, sugar, coconut milk and turmeric in the fridge overnight. Turmeric is the what giving satay its characteristic yellow color.
2. Take the marinated pork from the fridge. Insert the wooden skewers to the meat lengthwise. KEEP the marinate. 
 3. Grill them. Brush the remaining marinate until the satay is perfectly charred. The best way to grill satay is charcoal grill. But if you live in a place where charcoal grill is considered unsafe, gas or oven grill are the next best.   
4. Prepare the dipping sauce by bring coconut milk into the boil. Add in the rest of ingredients and cook until the sauce is thicken. It will take about 5 minutes.

 5. Serve immediately. 


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