Pork Satay
A classic street food dish from Thailand, satay can be found in any street food market. In Thailand, satay is only ever served with pork, but you can make it with chicken if you'd like. The marinated pork and the peanut dipping sauce are easy to make and healthier than the sauces that use peanut butter as their base. We did this as part of one of our weekly live cooks, and the results were delicious; you really should give it a try.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
To marinate your pork or chicken
- Mix all of the marinade ingredients in a bowl.
- Cut your pork or chicken into pieces about 2cm wide, 5cm long and 5mm thick.
- Pour your marinade over the meat and massage in.
- Pop this in the fridge overnight to absorb the flavours.
For the peanut dipping sauce
- Into your pan put 2 tbsp of the coconut milk until it boils down and starts to split.
- Add your red curry paste and cook for a couple of minutes.
- Add a bit more coconut milk to loosen it and then add all of the remaining ingredients.
- Simmer for about 5 minutes.
- Add more fish sauce or sugar if needed, to taste.
For the skewers
- Onto each skewer feed 3 pieces of your meat. You might want to wear gloves, and an apron as the sauce contains turmeric, and it will stain.
- Setup your Egg to be a direct cook with the wider side of your cast iron grid.
- Either use a cast-iron plancha or some foil to protect the skewer handles.
- Baste the meat with the coconut milk to keep it moist.
- Cook for about 2 minutes per side.
- Serve the skewers and the sauce together.
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