Thai Pork Satay (Moo Satay)
Grilled pork with peanut sauce and cucumber pickle
Use ready-made yellow curry powder if you prefer not to prepare from the scratch
Ingredients
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Satay
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500 grams Pork tenderloin
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Marinade
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1/2 teaspoon Turmeric powder
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1/4 cup Coconut milk
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1 1/2 teaspoons Coriander seeds
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2 tablespoons LemongrassChopped
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1/2 teaspoon Cumin seeds
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1 teaspoon GalangalChopped
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1/4 teaspoon White peppercorns
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1/8 teaspoon Ground cinnamon
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1 teaspoon Sugar
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1/2 teaspoon Salt
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Peanut Sauce
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1/2 cup Roasted peanut
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2 tablespoons Red curry paste
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1 cup Coconut milk
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2 tablespoons Tamarind juice
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1 teaspoon Fish sauce
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1 tablespoon Sugar
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1/2 teaspoon Salt
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Cucumber Pickle
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1/2 cup CucumberQuartered and sliced
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2 bulb ShallotsThinly sliced
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8 Red chilliesSliced
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1/2 cup White vinegar
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1/4 cup Sugar
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To taste Salt
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Additional
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20-30 Bamboo skewers
Directions
Satay is Southeast Asian dish where the meat is seasoned, skewered on bamboo stick and grilled over the hot charcoal. Not only in Thailand, satay also can be found in Malaysia, Singapore and Indonesia. Pork, chicken and mutton are the meat that commonly used to cook as satay.
Trim off any fat on the pork meat, then slice them into 1/4 inch thick long strips.
MARINADE
Using mortar and pestle to grind cumin seeds, coriander seeds and white peppercorns until very fine. Add in chopped galangal and chopped lemongrass into the mortar, continue grind until turns into a soft pulp.
Whisk in the coconut milk, turmeric powder, ground cinnamon, salt and sugar. Stir until mix well.
Pour the marinade over the pork, give a little massage. Cover and marinate for 3 hours in the fridge.
PEANUT SAUCE
Grind the roasted peanuts in a food processor until fine. Add in red curry paste and continue stir.
Pour in the coconut milk into a pot and heat it over medium heat, constantly stir until it's thicken.
Add in the mixture of ground peanuts and red curry paste, tamarind juice and fish sauce. Continue stirring and bring to simmer until thicken. Taste and adjust the seasoning with sugar and salt as your preference.
CUCUMBER PICKLE
Combine vinegar, sugar and salt in a pot and bring to boil. Stir and make sure the sugar completely dissolved. Remove from the heat and let it cool.
Once it completely cooled, transfer to bowl or jar. Add in the cucumber, shallots and chilies. Cover and chill it.
TO GRILL
Soak the bamboo skewers for half an hour. Thread the pork onto the skewers, lay on the tray and grill for 1 to 2 minutes on each side over hot charcoal. Once done, serve it with peanut sauce and cucumber pickle.
Recipe Reviews
Ingredients
Satay |
|
| 500 grams Pork tenderloin | |
Marinade |
|
| 1/2 teaspoon Turmeric powder | |
| 1/4 cup Coconut milk | |
| 1 1/2 teaspoons Coriander seeds | |
| 2 tablespoons Lemongrass | |
| 1/2 teaspoon Cumin seeds | |
| 1 teaspoon Galangal | |
| 1/4 teaspoon White peppercorns | |
| 1/8 teaspoon Ground cinnamon | |
| 1 teaspoon Sugar | |
| 1/2 teaspoon Salt | |
Peanut Sauce |
|
| 1/2 cup Roasted peanut | |
| 2 tablespoons Red curry paste | |
| 1 cup Coconut milk | |
| 2 tablespoons Tamarind juice | |
| 1 teaspoon Fish sauce | |
| 1 tablespoon Sugar | |
| 1/2 teaspoon Salt | |
Cucumber Pickle |
|
| 1/2 cup Cucumber | |
| 2 bulb Shallots | |
| 8 Red chillies | |
| 1/2 cup White vinegar | |
| 1/4 cup Sugar | |
| To taste Salt | |
Additional |
|
| 20-30 Bamboo skewers | |
