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Thai Pork Satay, "Moo Satay"
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This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Pork satay consists of strips of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce. It's often served in Thailand with squares of toast, as shown in our recipe here. We made pork satay in the true authentic Thai style, which is time-consuming. Be sure to baste your satay as it's on the barbeque, note from our street vendor video (below) he is constantly basting. It seems that most of the time, this style of satay is made with pork, but you can also find chicken satay and prawn satay. We offer a ready-made satay mix that's quite good for both chicken and pork.
There are four different things you need to make: marinade, basting sauce, satay sauce, and ajad.
Ingredients for pork and marinade
2 lbs pork tenderloin, sliced into 1/4" thick pieces
4 tablespoons lemongrass water (see below)
5 tablespoons thin soy sauce
1/2 teaspoon salt
1 tablespoon sugar
1 14 oz can coconut milk*
1 teaspoon turmeric powder
1/2 tablespoon Thai curry powder
1 teaspoon baking soda
Method for pork marinade
Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool.
For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below.
In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more.
Ingredients for basting liquid
Remaining coconut milk from above
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon turmeric powder
Method for basting liquid
Combine the four ingredients, mix well, and set aside.
Ingredients for satay sauce
5 whole dried chile, soaked in water to soften
1.5 tablespoons chopped fresh galangal
1.5 tablespoons thinly sliced lemongrass
5 fresh kaffir lime leaves, finely sliced
2 tablespoons fresh shallot, thinly sliced
3-4 medium cloves garlic
1/2 tablespoon shrimp paste
1 tablespoon matsaman curry paste
1/4 cup white sesame seed, toasted in a dry wok or skillet
1/4 cup dried roasted peanut
1 cup coconut cream
1 cup coconut milk
1/4 cup palm sugar
2 tablespoons fish sauce
1 tablespoon tamarind concentrate mixed with 1 tablespoon water
Method for satay sauce
Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside.
Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut milk. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well.
Add the sesame seed paste and pounded peanuts to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well.
Ingredients for Ajad
1/2 cup white vinegar
1/2 teaspoon salt
1/4 cup + 1 tablespoon sugar
1/2 cup thinly sliced cucumber
1/4 cup sliced shallot
2-3 fresh Thai chile peppers, sliced
Method for Ajad
In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this.
Preparing And Serving Your Pork Satay
Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist--with sliced toast as shown.
Enjoy!
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