Thai🥩 Meat

Pork Satay with Dipping Sauce and Pickled Vegetables

Name: Pork Satay with Dipping Sauce and Pickled Vegetables
Total time: 6 h 30 min
Yield: 90 servings
Cuisine: Thai
Ingredients: 500 g pork neck; 500 g pork loin; 3 tbsp curry powder; 1 tsp turmeric powder; 4 tbsp sugar; 1 tsp salt; 1 tbsp light soy sauce; 150 g evaporated milk (unsweetened); 90 wooden skewers (size #6); ~200 ml coconut milk (for brushing while grilling); 500 g coconut cream (thick part); 600 g coconut milk (thin part); 60 g red curry paste (Massaman); 260 g palm sugar; 150 g roasted ground peanuts; 60 g roasted ground sesame seeds; 30 g tamarind paste; 10 g salt (for dipping sauce); ~2 medium cucumber (sliced); ~4-5 shallot (sliced); ~2-3 chili pepper (sliced); 500 g sugar (for pickled vegetables); 15 g salt (for pickled vegetables); 350 g white vinegar

⏱ 390 min🍽 Serves 90

Tender and juicy Thai pork satay marinated in coconut milk, served with a rich peanut-based dipping sauce and crisp pickled vegetables. This recipe yields 90 skewers.

Adapted from a video by ครัวแม่โบ BowCooking

หมูสะเต๊ะ พร้อมน้ำจิ้มและอาจาด สูตรอร่อยเด็ด ทำขายง่ายๆ ด้วยเตาปิ้งย่างไร้ควัน SGE | ครัวแม่โบ

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Ingredients

pork neck500 g
pork loin500 g
curry powder3 tbsp
turmeric powder1 tsp
sugar4 tbsp
salt1 tsp
light soy sauce1 tbsp
evaporated milk (unsweetened)150 g
wooden skewers (size #6)90
coconut milk (for brushing while grilling)fresh coconut milk preferred~200 mlest.

Steps

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1
Prepare the pork by combining pork neck and loin for a total of 1 kg. Slice the meat into thin sheets approximately 3–4 mm thick, about 1 inch wide and 4 inches long.
2
Season the pork slices with 4 tablespoons sugar, 1 tablespoon light soy sauce, 1 teaspoon salt, 1 teaspoon turmeric powder, 3 tablespoons curry powder, and 150 grams of evaporated milk. Mix and knead thoroughly together.
3
Soak the wooden skewers in water beforehand to prevent them from burning during grilling. Thread the marinated pork slices onto the soaked skewers.
4
Arrange the skewered pork in a container, cover tightly, and refrigerate for at least 6 hours, preferably overnight.
5
Prepare the dipping sauce by dividing 500 grams of fresh coconut milk into two portions. Pour about 250 grams into a pan and heat over medium heat, stirring continuously until the coconut cream separates.
6
Add 60 grams of curry paste and continue stir-frying until fully blended and fragrant.
7
Pour in the remaining coconut milk and continue stirring. Once the mixture comes to a boil, add 260 grams of palm sugar, 10 grams of salt, and 30 grams of tamarind paste. Stir until the sugar completely dissolves.
8
Add another 600 grams of coconut milk and bring back to a boil. Then add 150 grams of roasted ground peanuts and 60 grams of roasted ground sesame seeds (optional) for aroma enhancement.
9
Simmer the sauce gently for a few minutes, then turn off the heat. Allow it to cool completely; it will thicken further as it cools and will stick nicely to the satay.
10
Make the pickled vegetable syrup by combining 500 grams sugar, 350 grams vinegar, and 15 grams salt in a pot. Bring to a boil until the sugar is completely dissolved, add a pinch of MSG, then turn off the heat and cool.
11
Slice the cucumber, shallots, and chili peppers separately and add to the cooled pickling liquid.
12
Preheat the smokeless grill to the desired temperature. Place the marinated pork satay on the grill and regularly brush with fresh coconut milk to keep the meat moist and fragrant. Grill until both sides are golden and the pork is cooked through.
13
Plate the grilled pork satay and serve with the cooled peanut dipping sauce and pickled vegetables.

Pork Satay with Dipping Sauce and Pickled Vegetables

Ingredients

Steps

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