Muu Satay (Thai Pork Satay)

Thai Pork Satay (Muu Satay)

Thai Pork Satay (Muu Satay)

Coconut milk imbues this pork satay with a subtle sweetness.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.

Muu Satay (Thai Pork Satay)
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
Yield: makes 10 Skewers

Ingredients

  • 1 cup coconut milk
  • 3 tbsp. chopped lemongrass
  • 2 tbsp. coconut oil
  • 1 tbsp. chopped galangal
  • 1 tbsp. dark brown sugar
  • 1 12 tsp. ground turmeric
  • 1 12 tsp. ground coriander
  • 1 tsp. kosher salt
  • 12 tsp. ground cumin
  • 18 tsp. cayenne pepper
  • 12 oz. pork loin, cut into 1"-wide, ¼"-thick slices

Instructions

  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.