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.
- 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, ¼”-thick slices
- 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.
- 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.