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Grilled Pork Satays

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Grilled Pork Satays

Serves : 4-6
Preparation time : 30 minutes
cooking time : 20 minutes

Ingredients :

500g (1 lb) pork loin, sliced into thin strips
20 bamboo skewers, soaked in water for 1 hour before using
2 tablespoon oil, for basting when grilling
Spring of coriander leaves (cilantro), to garnish

Marinade
2 tablespoons minced garlic
2 tablespoons crushed coriander roots and stems
1 tablespoon ground coriander powder
1 teaspoon ground white pepper
2 tablespoons sugar
80ml (1/3 cup) thick coconut milk
1 tablespoon fish sauce

Tangy Dipping Sauce
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime or lemon juice
1 tablespoon sugar
1 tablespoon minced red chili
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced shallots
1 tablespoon minced coriander leaves (cilantro)
1 tablespoon sliced spring onion

Method :

Make the Marinade fist by combining all the ingredients in a large bowl and mixing well. Add the pork strips to the Marinade, mix until well coated and marinate for at least 3 hours or overnight if possible.
To make the Tangy Dipping Sauce, combine all the ingredients in a serving bowl and stir until the sugar is dissolved. Dilute with some water if desired. Set aside.
Thread each marinated pork strip onto a bamboo skewer. Thread all the pork strips in this manner and grill, a few at a time, on a pan grill or under a preheated broiler wing for 3 to 5 minutes on each side, brushing with a little oil, until cooked. Transfer to a serving platter.
Serve hot as a snack with a bowl of Tangy Dipping Sauce or Sweet Thai Chili Sauce, garnished with coriander leaves, or serve as a main course with steamed rice.

Thai Food Recipes
Pineapple Fried Rice, Pork Salad with Ginger Dressing, Beef Curry with Pineapple and Eggplant, Spicy Steamed Fish Parcels, Thai Stewed Beef, Thai Sweet and Sour Prawns, Fish in Fragrant Green Peppercorn Curry, Hot and Sour Seafood Soup, Pan-fried Fish with Tom Yam Sauce

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