Thai Pork Satay
Popular Thai pork satay called "Moo Satay" in Thai with easy peanut sauce
Last Modified On: Thursday, 24/November/2011 20:51:00pm
Back to Appetizers
500 g. pork loin
1 tsp coriander seeds
½ tsp cumin seeds
½ Tbsp curry powder
½ Tbsp ground turmeric
½ Tbsp ground black pepper
3 Tbsp sugar
¼ tsp salt
1½ Tbsp thin soy sauce
1½ Tbsp evaporated milk
3 Tbsp vegetable oil
1 tsp sesame seed oil
½ cup coconut milk
||Ingredients for peanut sauce
1 can Singapore curry
½ cup coarsely ground peanut
3 Tbsp sugar
2 tsp thin soy sauce
1. Wash pork loin, pat dry and cut into 1 inch width, 3 mm. thick.
2. Dry-fry coriander seeds and cumin seeds in a pan on low heat until fragrant, remove from heat and finely ground.
3. In a mixing bowl, mix cut pork with ground coriander seeds and cumin seed, then season with all ingredients and mixes thoroughly. Then refrigerate and allow marinating for 3 hours or overnight.
4. After marinated time, thread 2-3 pieces of pork onto a bamboo skewer. (Place 8 inches long bamboo skewers in enough water to cover for at least 30 minutes to prevent burning.) Meanwhile, turn on an oven at 350° F.
5. Place the skewers on grill rack, mix 2 Tbsp coconut cream and 1 Tbsp vegetable oil together and brush all over each pork satay skewer and put in an oven.
6. Grill in the oven for 10 minutes, turn the skewers over, brush coconut cream again and continue grilling about 10 minutes. Turn the skewers over, brush with coconut cream and continue grilling about 5 minutes or until the pork is done on all sides, remove from oven.
Preparation for peanut satay sauce
1. Pour Singapore curry in a pot, stir regularly and bring to boil on medium heat, season with sugar and thin soy sauce, then stir thoroughly.
2. Simmer until the sauce is getting boil, add ground peanut, mix well, simmer until the sauce is getting thick, taste as you like and remove from heat.
Place pork satay on a plate; serve with peanut satay sauce and cucumber relish.