Muu Satay (Thai Pork Satay)

Name: Muu Satay (Thai Pork Satay)
Total time: PT0D0H0M
Yield: makes 10 Skewers
Ingredients: 1 cup coconut milk; 3 tbsp. chopped lemongrass; 2 tbsp. coconut oil; 1 tbsp. chopped galangal; 1 tbsp. dark brown sugar; 1 1 ⁄ 2 tsp. ground turmeric; 1 1 ⁄ 2 tsp. ground coriander; 1 tsp. kosher salt; 1 ⁄ 2 tsp. ground cumin; 1 ⁄ 8 tsp. cayenne pepper; 12 oz. pork loin, cut into 1"-wide, ¼"-thick slices

Serves
makes 10 Skewers

TODD COLEMAN

Coconut milk imbues David Thompson's pork satay with a subtle sweetness. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

Ingredients

1 cup coconut milk
3 tbsp. chopped lemongrass
2 tbsp. coconut oil
1 tbsp. chopped galangal
1 tbsp. dark brown sugar
1 ¹⁄₂ tsp. ground turmeric
1 ¹⁄₂ tsp. ground coriander
1 tsp. kosher salt
¹⁄₂ tsp. ground cumin
¹⁄₈ tsp. cayenne pepper
12 oz. pork loin, cut into 1"-wide, ¼"-thick slices

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Instructions

Step 1

Puree ½ cup coconut milk, lemongrass, oil, galangal, sugar, turmeric, coriander, salt, cumin, and cayenne in a food processor. Toss paste and pork in a bowl; chill 4 hours.

Step 2

Build a hot charcoal fire in a grill. Pour remaining coconut milk into a bowl and stir. Thread 3 slices pork each on 10 skewers, spoon coconut milk onto meat, and grill, turning, until charred, about 7 minutes.

Correction: August 22, 2011 An earlier version of this recipe included the instruction "stir to combine" in step 2. The stirring helps to homogenize the coconut milk; no other ingredients need to be added to the coconut milk at that stage. The coconut milk can then be spooned onto the threaded skewers.