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- Authentic Thai Pork Satay
Serves/Makes:4 or more
- 1 tbsp (15 ml) curry powder
- 1 tsp (5 ml) turmeric
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) fish sauce (nam pla)
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) vegetable oil
- 1 lb (.5 kg). boneless pork loin, cut into 3" long x 1" wide and 1/4-inch-thick strips
- 24 8-in bamboo skewers, soaked in water for 1 hour
- 1/2 cup (125 ml) thick coconut cream, (recipe below)
- Spicy peanut sauce:
- 2/3 cup (150 ml) crunchy style peanut butter
- 1-1/2 cups (350 ml) coconut milk, unsweetened
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) molasses (or brown sugar)
- 1 tsp (5 ml) fresh ginger root, grated
- 4 cloves garlic, minced
- 1/4 cup (60 ml) chicken broth
- 1/4 cup (60 ml) heavy cream
- Cayenne pepper to taste, about 1/4 tsp (1 ml) is mild but sparky enough
- Garnishes of grated lime zest and fresh cilantro sprigs
- steamed rice
- Combine the curry powder, turmeric, palm sugar, fish sauce, lime juice and oil together.
- Toss the pork strips with marinade and let it sit for at least an hour.
- Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion.
- Marinate for 30 minutes or longer, (all night or all day is fine, but 4 hours is a good time frame if you want a nice taste).
- Preheat the grill to hot.
- Brush strips with the thick coconut cream.
- Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked.
- Turn over, brush with coconut cream and grill until cooked.
- Serve with spicy peanut sauce.
- To make the Thick Coconut Cream:
- Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top.
- Skim off top (cream) and set aside.
- The rest is just thin coconut milk, and can be used in blended drinks or as a liquid for cakes or doughnuts.
- Spicey Peanut Sauce:
- Combine the peanut butter, coconut milk, lemon juice, soy sauce, molasses or brown sugar, ginger root and garlic in a saucepan.
- Season to taste with cayenne pepper.
- Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
- Transfer to a food processor or blender and puree briefly.
- Add chicken broth and cream and blend until smooth.
- Serve with steamed rice.
- Spicey peanut sauce can be made several hours ahead and stored in the refrigerator.
Bring to room temperature before serving.
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