Chargrilled Pork Satay with Peanut Dipping Sauce
Thin slices of pork shoulder threaded onto bamboo skewers, marinated in a fragrant turmeric-lemongrass-coconut milk bath, then grilled until the edges char and the fat renders into sweet, smoky bliss. Served with a warm peanut sauce and a bright cucumber relish that cuts through every rich bite.
Ingredients
- 1.5 lbs pork shoulder, sliced thin against the grain (about 1/4 inch thick, 3 inches long)
- 1/2 cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
+ 22 more ingredients
Instructions
Combine the coconut milk, curry powder, turmeric, fish sauce, palm sugar, lemongrass, garlic, coriander, and cumin in a bowl. Add the pork slices and massage the marinade in thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results.
Make the cucumber relish by heating the rice vinegar, sugar, and salt in a small saucepan until the sugar dissolves. Cool completely, then toss with the cucumber, shallot, and chile. Refrigerate until serving.
For the peanut sauce, heat the coconut milk in a small saucepan over medium heat. Stir in the red curry paste and cook until fragrant, about 2 minutes. Add the peanuts, palm sugar, tamarind paste, and fish sauce. Simmer for 5 minutes, stirring often, until thickened. Add a splash of water if it gets too thick. Keep warm.
Thread the marinated pork onto the soaked bamboo skewers, weaving each slice accordion-style so it stays flat. Leave the bottom 3 inches of the skewer bare for a handle.
Heat a grill, grill pan, or broiler to high heat. Brush the grates with oil. Grill the skewers for 2-3 minutes per side, basting with any leftover coconut milk marinade, until the pork is charred at the edges and cooked through.
Arrange the skewers on a platter with the warm peanut sauce and cucumber relish on the side. Serve with sliced white bread or sticky rice to round out the meal.
Nutrition Estimate
Per serving • Estimated by Blinner AI