Description:

Authentic Thai Pork Satay

Source:

Johanna

Serves/Makes:4 or more

Ingredients

• 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

Preparation

• 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.

Comments

Spicey peanut sauce can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.