Moo Satay (Thai Grilled Pork Skewers with Peanut Sauce)

Ingredients

• pork loin or shoulder, sliced thin against the grain600 g
• coconut milk200 ml
• ground turmeric1 tbsp
• ground coriander1 tsp
• ground cumin1 tsp
• palm sugar2 tbsp
• fish sauce1 tbsp
• lemongrass, finely minced1 stalk
• red curry paste2 tbsp
• natural unsweetened peanut butter100 g
• tamarind concentrate1 tbsp
• bamboo skewers, soaked16
• cucumber, thinly sliced1
• shallot, thinly sliced1
• rice vinegar3 tbsp

Steps

1. 1

   Whisk marinade and marinate pork.

   Whisk 100 ml coconut milk with turmeric, coriander, cumin, lemongrass, 1 tbsp palm sugar, and fish sauce. Toss with the sliced pork and marinate at least 1 hour, ideally 4.

2. 2

   Make the peanut sauce.

   In a small pan, fry the red curry paste in 2 tbsp remaining coconut milk until the oil splits, then whisk in peanut butter, tamarind, remaining palm sugar, and enough coconut milk and water to reach a pourable, glossy consistency. Simmer 5 minutes, taste for salt-sweet-tart balance.

3. 3

   Make and rest the ajat.

   Make ajat: warm rice vinegar with 2 tbsp water and 1 tbsp sugar until dissolved, cool, then pour over cucumber and shallot. Rest 15 minutes.

4. 4

   Thread pork onto soaked skewers.

   Thread 2 to 3 slices of pork onto each soaked skewer in a tight ribbon shape.

5. 5

   Grill pork skewers over high heat.

   Grill over high direct heat, basting once with leftover marinade, until edges char and the pork is just cooked through, about 2 minutes per side.

6. 6

   Serve skewers with peanut sauce and ajat.

   Serve skewers stacked on a platter with the warm peanut sauce and cold ajat alongside.