Pork Satay

Pork Satay

in Appetizers, BBQ, Fingerfood, Pork, Recipe

Serve with Peanut Satay Sauce, recipe available here!

Ingredients

  • 500g pork loin or chicken, cut thinly into strips or bite size
  • 1/2 tsp coriander seeds, toasted
  • 1/4 tsp cumin seeds, toasted
  • 1/4 tsp white peppercorns
  • 1 Tbsp lemongrass, chopped finely
  • 1/2 Tbsp galangal, chopped finely
  • 3 cloves garlic
  • 1 Tbsp coriander roots, chopped
  • 1/2 tsp turmeric powder
  • 2 tsp Thai curry powder
  • 3 Tbsp palm sugar
  • 1 tsp salt
  • 2 Tbsp vegetable oil
  • 2 Tbsp corn flour
  • 1/4 cup coconut milk
  • 1/4 cup water

Directions

  1. Grind coriander seeds, cumin seeds, and white peppercorns in a mortar and pestle (or coffee grinder) until very fine.
  2. Add galangal, lemongrass, garlic, and coriander root and pound until fine.
  3. Add turmeric powder, Thai curry powder, palm sugar, salt, vegetable oil, corn flour, coconut milk, and water, mix until well combined.
  4. Pour the marinade over the meat, massage with your hand in glove (otherwise turmeric yellow color will stain your hand for 2 days), making sure that no pieces of meat are stuck together. Cover and refrigerate for at least 2 hours or overnight.
  5. Preheat the grill to medium.
  6. Skewer the meat with bamboo skewers, and lay them flat on a tray. Brush the top side of the skewers with coconut milk, then place on the grill, coconut milk-side down.
  7. Brush the other side with coconut milk and grill for a minute or so just until it is halfway cooked. Flip the skewers and grill the other side just until done.