Thai Pork Satay

Thai Pork Satay (Moo Satay)
 

There are four different things you need to make: Marinade, Basting Sauce, Satay Sauce and Ajad.
 

Thai Pork Satay (Moo Satay)

Ingredients for pork and marinade:
• 2 lbs pork tenderloin, sliced into 1/4" thick pieces
• 4 tablespoons lemongrass water (see below at step n. 1)

• 5 tablespoons thin soy sauce
• ½ teaspoon salt
• 1 tablespoon sugar
• 14 oz can coconut milk
• 1 teaspoon turmeric powder
• ½ tablespoon Thai curry powder
• 1 teaspoon baking soda
 
Preparation for pork marinade:
 
1. 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.
2. 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.
3. 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.
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Ingredients for basting liquid:
 
• Remaining coconut milk from above
• 1 tablespoon sugar
• ½ tablespoon salt
• 1 tablespoon turmeric powder
 
Preparation for basting liquid:
 
1. Combine the four ingredients, mix well and set aside
 
Ingredients for Satay sauce:
 
• 5 whole dried chillies, 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
• ½ tablespoon shrimp paste
• 1 tablespoon massaman curry paste (if you don't have massaman also red curry will do)
• ¼ cup white sesame seed, toasted in a dry wok or skillet
• ¼ cup dried roasted peanut
• 1 cup coconut cream
• 1 cup coconut milk
• ¼ cup palm sugar
• 2 tablespoons fish sauce
• 1 tablespoon tamarind concentrate mixed with 1 tablespoon water 
 
Preparation for Satay sauce:
 
1. 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.
2. Put the whole dried chilli, 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.
3. 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:
 

Ajad - Served with Pork Satay

• ½ teaspoon salt

• ¼ cup + 1 tablespoon sugar
• ½ cup thinly sliced cucumber
• ½ cup white vinegar
• ¼ cup sliced shallot
• 2-3 fresh Thai chilli peppers, sliced
 
Preparation for Ajad:
 
1. 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 chillies 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 Satay sauce and Ajad.

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