How to Make Pork Satay (Moo Satay) | Bangkok Street Food Recipe

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a vegetarian option that is budget-friendly.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is lower in fat and cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a gluten-free alternative.

Cut pork loin into long strips.

In a mixing bowl, combine pork with 2 tablespoons fish sauce, 2 tablespoons sesame oil, 1 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon cinnamon, black pepper, and salt.

Mix well and ideally cover with plastic wrap and refrigerate overnight, or at least for 1 hour.

Soak wooden or bamboo skewers in water for about 1 hour to prevent burning.

Thread the marinated pork onto the soaked skewers.

Prepare the grill, adjusting it to a medium heat with red charcoal.

Place the skewers on the grill and cook for about 4-5 minutes, turning often until cooked through.

In a pan, combine 200 ml coconut milk, 2 teaspoons fish sauce, 1 tablespoon Thai red curry paste, and 3 tablespoons peanut butter over low heat, stirring until smooth to make the satay sauce.

In a bowl, mix chopped cucumber, fresh red chili, onion, a little fish sauce, and white vinegar for a side garnish.

Serve the grilled satay with the peanut sauce and the cucumber salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens