I love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. —Stephanie Butz, Portland, Oregon
Thai Pork Satay
Ingredients
- 1 cup coconut milk
- 3 garlic cloves, minced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon brown sugar
- 4 tablespoons canola oil, divided
- 1-1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon curry powder
- Dash crushed red pepper flakes
- 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
- peanut dipping sauce:
- 1 cup water
- 2/3 cup creamy peanut butter
- 1 garlic clove, minced
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons lemon juice
- Dash crushed red pepper flakes
- Hot cooked jasmine rice, optional
Directions
- In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade.
- For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm.
- Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally.
- Serve skewers with peanut sauce and, if desired, rice.
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