Side Pannel
Thai Pork Satay
Ingredients List
- 1 tb Curry powder
- 1 ts Turmeric
- 1 tb Palm sugar or brown sugar
- 2 tb Fish sauce (nam pla)
- 2 tb Lime juice
- 1 tb Vegetable oil
- 1 lb 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 c Thick coconut cream
- -(RECIPE Follows)
Directions
COCONUT MILK AND CREAM
1 cn Unsweetened coconut milk
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.
1 cn Unsweetened coconut milk
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.
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