Robert Danhi

Pork Satay with Peanut Sauce

Moo Satay

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Preparation info

  • Difficulty

    Medium

  • Makes about

    30

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

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 fibrous bristles when pounded with the knife handle, creating a brush]. Use this to apply juices and marinade to the meat as it grills, just like they do in Thailand.

Ingredients

  • 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.)
  • 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
  • 7 tsp. Thai Curry Powder or store bought (divided use)
  • ½ tsp. Ground white pepper
  • ½ tsp. Ground turmeric
  • ¼ cup Light brown palm sugar
  • 1½ tsp. Kosher salt
  • 2 tsp. Minced garlic
  • 30 each Bamboo skewers, about 10 inches (25.4 cm.) long, soaked in warm water 1 hour
  • 1 recipe Cucumber relish (Achaat)
  • 1 recipe Thai peanut sauce (Nahm Raat Aahaan Thua)
  • 1 tsp. Sesame seeds, toasted in dry pan
  • ½ cup Canned coconut milk

Method

  1. Marinate the pork: Massage all but 1 tsp. of the curry powder, white pepper, palm sugar, salt and minced garlic into the pork meat and fatback (You may wish to use gloves or tongs, since the marinade will stain your skin). Marinate covered in the refrigerator overnight.
  2. Prepare accompaniments: Prepare cucumber relish and Thai peanut sauce. Whisk sesame seeds into peanut sauce.
  3. Skewer the satay: Weave the marinated meat onto skewers, aiming for the center of meat so that it lays flat on skewers. Use only one piece each of fat and meat for each skewer (fat first). Leave space at the blunt end of the skewer for handling.
  4. Prepare the satay: Whisk together the coconut milk and remaining 1 tsp. of curry powder; set aside with grill brush or lemongrass brush. Before grilling, brush or dip each skewer with coconut milk-curry powder mixture.
  5. Grill the satay: Grill over glowing coals or in a grill pan, turning often, until they are cooked through and the marinade has caramelized. Serve with peanut sauce and cucumber relish.

© 2008 Robert Danhi. All rights reserved.

Photos