Thai pork satay differs from Malaysian satay by its marinade with coconut milk and turmeric, without annatto. It is popular in markets in southern and central Thailand as a skewer snack. Thai peanut sauce is thinner and sweeter than neighboring versions.
Thai
Thai pork satay
Thai pork satay with coconut marinade, turmeric and peanut sauce.
- thailand
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 18 g
- Fat 24 g
- Sodium 780 mg
Story behind the dish
Preparation
Thai pork satay is a preparation from Thailand with medium difficulty. Reserve about 45 minutes in total (30 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of pork loin in strips.
- Have ready: 200 ml of coconut milk.
- Have ready: 2 tablespoons of turmeric paste.
- Have ready: 2 tablespoons of palm sugar.
- Have ready: 2 tablespoons of fish sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix coconut milk
Mix coconut milk, turmeric, sugar, fish sauce and spices.
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Marinate the pork for at least 2 hours in the refrigerator.
Marinate the pork for at least 2 hours in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Thread onto skewers and grill for 3 minutes per side.
Thread onto skewers and grill for 3 minutes per side.
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Brush with marinade during roasting for caramelized shine
Brush with marinade during roasting for caramelized shine. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Serve with peanut sauce
Serve with peanut sauce, cucumber salad and glutinous rice.
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Garnish with crispy fried onion if desired
Garnish with crispy fried onion if desired.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
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