Pork satay, as well as chicken satay is easily one of the most popular and delicious Thai appetizers there is.
Thai-style Pork Satay
- 1 14 ox pork tenderloin
- 1 teaspoon finely pounded galangal
- 1 tablespoon finely pounded lemongrass
- 1 teaspoon ground turmeric
- 1 teaspoon coriander seed, ground and toasted
- 1 teaspoon cumin seeds, ground and toasted
- 2 teaspoons ground white pepper
- 1 cup coconut cream
- 2 teaspoons granulated sugar
- 1 teaspoon salt
Slice the pork into pieces 1 inch wide, 3 inches long, and 3/8 inch thick.
Put the pork, galangal, lemongrass, turmeric, ground coriander and cumin, white pepper, scant 1/2 cup coconut cream, sugar and salt in a large bowl and mix well.
Cover with plastic wrap and let marinate for 30 minutes Meanwhile, soak 25 bamboo skewers, about 6×7 inches long, in cold water for 30 minutes. This prevents the skewers from burning during cooking.
Before you begin cooking, check that your charcoal is glowing white hot, or your gas grill (barbecue) is preheated to 400F / 200C. Alternatively, use a conventional indoor broiler (grill) heated to medium.
Thread a piece of pork onto each soaked skewer, then cook the pork, turning the skewers and basting frequently with the remaining coconut milk for 10-15 minutes until the pork is cooked. Serve with satay sauce and cucumber relish.