Thai Pork Satay Recipe
The Thai Pork Satay Recipe offers a taste of popular Thai street food, enjoyed as both a snack and an entree. This dish is versatile, suitable for grilling outdoors or baking in the oven. While grilling provides an authentic smoky flavor, the oven can be used as an alternative.
To prepare this dish, thinly sliced pork loin serves as the primary protein. It’s marinated in a flavorful mixture of lemongrass paste, cumin, curry powder, brown sugar, coconut milk, and fish sauce. The lemongrass paste provides a distinct citrusy aroma, while cumin and curry powder add depth and warmth to the marinade. Brown sugar offers a touch of sweetness, complementing the savory elements, and coconut milk contributes creaminess and richness. Fish sauce introduces a salty and umami element, balancing out the flavors.
After marinating the pork overnight, it’s ready for cooking. The meat is threaded onto skewers, which have been soaked in water for 30 minutes to prevent burning. When grilling, the skewers are cooked on medium heat for approximately 4 minutes, ensuring they are almost done. To add an extra layer of flavor and moisture, the remaining coconut milk is brushed onto the meat on both sides. It’s important not to overcook the meat to maintain its tenderness and juiciness.
The Thai Pork Satay is best enjoyed with a refreshing cucumber salad, providing a contrast in textures and a burst of freshness to complement the flavorful pork. Overall, this recipe offers a simple yet authentic taste of Thai cuisine, making it a delightful addition to any mealtime.
|3 ½ lbs (1575 gram) of pork loin sliced thin
|1/2 cup of lemongrass paste (the recipe is in my blog)
|1 teaspoon of cumin
|2 teaspoon of curry powder
|3 tablespoon of brown sugar (more or less up to you)
|1 can (400 ml)of coconut milk (save ¼ cup to brush on the meat when grilling)
|3 tablespoon of fish sauce (more or less up to you)
|Skewers to thread the meat (make sure you soak the skewers in water for 30 minutes)
Directions to make Thai Pork Satay Recipe
- Marinate all the ingredients with sliced Pork (save ¼ cup of coconut milk for later) overnight
- When ready to cook thread the meat and grill on medium heat for 4 minutes when it is almost done brush the meat with the remaining coconut milk on both sides (make sure don’t overcook the meat)
Serve Thai Pork Satay with cucumber salad. Thank you and enjoy it.
Related Recipe: Cambodian Cucumber Salad Recipe
Serving Size: 5
Calories Per Serving: 1090