Name: Pork Satay with Peanut Sauce
Yield: Makes about 30 skewers
Cuisine: Thai
Ingredients: ½ lb. (227 g.) Fatback or pork belly (skin off), cut into small slices, about ¾ inch (2 cm.) wide and ¼ inch (0.6 cm.) thick; ½ tsp. Ground white pepper; 2 tsp. Minced garlic; 1 recipe Thai peanut sauce (Nahm Raat Aahaan Thua); ¼ cup Light brown palm sugar; 1½ lb. (680 g.) Pork leg, shoulder (butt), or loin, cut into flat strips, about 3 inches (7.5 cm.) long, ¾ inch (2 cm.) wide and ¼ to ⅛ inch thick (.6 to .8 cm.); 1½ tsp. Kosher salt; ½ tsp. Ground turmeric; 1 tsp. Sesame seeds, toasted in dry pan; ½ cup Canned coconut milk; 1 recipe Cucumber relish (Achaat); 30 each Bamboo skewers, about 10 inches (25.4 cm.) long, soaked in warm water 1 hour

Preparation info

Makes about
30

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Mr. Bun-nom Posueng had been making satay for 30 years before he divulged his secrets to his daughter Nukchatlee Posueng. It was time for her to take over the business, with the help of her mom, Mrs. Labieng Seegao. If you’re ever in Thailand’s Lopburi province, stop off in the village of Lumnaria and find their stall in front of the “Nolatsaids Phettong” gold shop. You won’t regret it.

For basting use an ad-hoc lemongrass basting brush. The woody tops of lemongrass stalks fray into