Thai Pork Satay Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Curry powder,
1 tsp: Turmeric,
1 tbsp: Palm sugar or brown sugar,
2 tbsp: Fish sauce, nam pla
2 tbsp: Lime juice,
1 tbsp: Vegetable oil,
1 lbs: Boneless pork loin cut into 3" long x 1" wide 1/4-inch-thick strips,
24: 8-in bamboo skewers soaked in water for 1 hour,
1/2 cup: Thick coconut cream, RECIPE Follows
COCONUT MILK AND CREAM
1 can: Unsweetened coconut milk,
Directions:
COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice
and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips
onto the skewers, weaving in-and-out, sideways, in a ribbon fashion.
Marinate for 30 minutes or longer. Preheat grill. Brush strips with
thick coconut cream. Place (brushed side down) over hot coals for 1
to 2 minutes or until charred and cooked. Turn over, brush with
coconut cream and grill until cooked. Serve with Spicy Peanut Sauce
(See RECIPE).
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut
milk into a tall glass. Allow to sit for at least 1 hour so the thick
cream rises to the top. Skim off top (cream) and set aside. The rest
is thin coconut milk.
Source from luhu.jp
and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips
onto the skewers, weaving in-and-out, sideways, in a ribbon fashion.
Marinate for 30 minutes or longer. Preheat grill. Brush strips with
thick coconut cream. Place (brushed side down) over hot coals for 1
to 2 minutes or until charred and cooked. Turn over, brush with
coconut cream and grill until cooked. Serve with Spicy Peanut Sauce
(See RECIPE).
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut
milk into a tall glass. Allow to sit for at least 1 hour so the thick
cream rises to the top. Skim off top (cream) and set aside. The rest
is thin coconut milk.
Source from luhu.jp