Pork Satay

It’s officially grilling season. This is an easy lemongrass, curry, satay that can be made with any meat. Although, I am using pork here. It’s paired with a curry peanut sauce that’s umami, nutty with a hint of heat.

They are great for cookouts. They can be marinated, skewered, and frozen as a make ahead for summer parties. Thaw them in the fridge overnight. Toss them on the grill and they cook in no time. They are also great broiled for those without grills or on rainy days.

Notes:

Pork – I used a pork loin that I cut into thin strips. Any lean cut of pork will work. Or you can use any other meat that you prefer. Chicken or beef also works well with this recipe.

Sugar and Salt – Adjust the sugar and salt in the curry peanut sauce as needed. This will vary depending on the brand of peanut butter and curry paste. Start with less and add as needed.

Curry powder – use any curry powder brand that is available to you. I like to look for one that has turmeric as an ingredient to give it that classic satay feels.

Curry paste – I used Maesri brand Red Curry Paste, which is a staple in my pantry.

Pork Satay

Makes: 20 skewers

1 lb. lean pork, cut into small pieces or thin strip**
½ inch piece of ginger (15g), chopped
1 stalk lemongrass (15g), chopped
Pinch of salt
3-4 cloves of garlic (15g)
1 tablespoon red curry paste
1 teaspoon curry powder
1 tablespoon fish sauce
1 teaspoon sugar
¼ cup coconut milk

Curry Peanut Sauce:
½ cup coconut milk
¼ cup peanut butter (smooth or chunky)
1 tablespoon curry paste
2 tablespoons brown sugar**
¼ teaspoon salt**
¼ cup of water

20-24 bamboo skewers

1. Soak 20-24 bamboo skewers in water. You may not need them all depending on how you cut the meat.
2. Using a mortar and pestle or small food processor, pound the chopped ginger, lemongrass, and garlic with a pinch of salt until you get a paste. Transfer the paste into a small bowl and mix will curry paste, curry powder, fish sauce, sugar, and coconut milk. Stir until well combined.
3. Add the marinade to a bowl with the pork pieces. Toss to ensure the pork is evenly coated. Let the meat marinate for at least 30 minutes or up to 2 hours.
4. While the pork marinates, make the curry peanut sauce by combining all the ingredients for the sauce in a small saucepan and bringing it to a boil. Then reduce to a simmer for a couple of minutes to allow the sauce to thicken enough to coat the spoon. It will thicken more after it cools. Set aside.
5. Thread the marinated pork onto the skewers. Grill or broil for 3-5 minutes per side.
6. Enjoy!