Muu Satay (Thai Pork Satay)

by0| PUBLISHED Jun 18, 2014 10:00 AM
Muu Satay (Thai Pork Satay)
Coconut milk imbues this pork satay with a subtle sweetness. Get the recipe for Thai Pork Satay (Muu Satay) ». Todd Coleman

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.

Yield: 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 <sup>1</sup>⁄<sub>2</sub> tsp. ground turmeric
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. ground coriander
  • 1 tsp. kosher salt
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground cumin
  • <sup>1</sup>⁄<sub>8</sub> tsp. cayenne pepper
  • 12 oz. pork loin, cut into 1"-wide, ¼"-thick slices


  1. Puree ½ 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.
  2. 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.