My mother told me that pork satay was the original satay in Thailand. Pork is a great meat option that soaks up the juicy marinade. I love making pork satay because pork is typically the cheapest option in the grocery store. Try it with either our peanut sauce
or our satay sauce
- 2-3 pounds pork shoulder or pork butt, sliced into 1/4 thick slices
- 2 tablespoons brown sugar
- 2 tablespoon fresh ginger, grated on a microplane
- 2 tablespoons fish sauce
- 1 tablespoon curry powder (I like madras curry)
- 1/2 teaspoon turmeric powder (optional for coloring)
- 1/2 cup coconut milk
- 16 wooden skewers, soaked in a bowl for at least 30 minutes
- Tenderize the pork slices with a meat tenderizer
- In a medium bowl, thoroughly mix together brown sugar, ginger, fish sauce, curry powder, turmeric and coconut milk and brown sugar.
- Add the pork slices to the coconut marinade, and refrigerate for at least 1 hour or overnight.
- Thread the pork strips onto the wooden skews, loosely folding them in half and piercing through the folded meat to form a loose gather.
- Grill the pork satays for 3 to 5 minutes on each side, until cooked through.
- Serve the satays on a platter; accompanied by peanut sauce and cucumber achat on the side.
Serving Size: 4-6
Rate this Recipe:
Preparation Time: 45 minutes