Muu Satay (Thai Pork Satay)
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.
Enlarge Image Credit: Todd Coleman
MAKES 10 SKEWERS
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, 1/4"-thick slices
Puree 1/2 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.
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.