Pork Satay is a flavorful food that is barbequed and sold on the street in Thailand. In restaurants it is normally served as an appetizer. It is popular in Thailand where people will commonly stand in line to buy this enjoyable treat. Pork Satay consists of grilled pork, skewered with thin and sharp bamboo sticks. It is served with a spicy peanut sauce and cucumber relish and goes well with sticky rice. Pork Satay is easy to make and is excellent as hors devours at parties. Instead of grilling the pork, for this recipe I used my oven to broil the Pork Satay. The taste is great and I am sure you will enjoy this recipe.

INGREDIENTS FOR PORK SATAY:

10 oz. boneless pork loin
¾ cup coconut milk
1 tsp. salt
1 tsp. ground cumin
1 tsp. curry power
1 tsp. ground coriander

PREPARATION FOR PORK SATAY:

1. Slice the pork strips that are approximately inch wide and 3 inches long, then set aside.
2. Mix the salt, ground cumin, curry powder and ground coriander in a medium size bowl and set aside.
3. Heat the coconut milk in a small pot using a medium high heat setting and stir for 1 minute, then pour the milk into the mixture and stir until the coconut milk blends in evenly to make the marinade.
4. For each strip of pork, soak one bamboo skewer in a jar of water for at least 30 minutes.
5. Marinate the pork by placing the strips into the marinade for 30 minutes.
6. After marinating the pork, thread the pork onto the skewers and broil in the oven at a high heat setting for 10 minutes, brushing each piece with a small amount of coconut milk on each side after 5 minutes to prevent the pork from becoming dry.
7. Remove the pork and place on a serving platter.

INGREDIENTS FOR SPICY PEANUT SAUCE:

½ cup coconut milk
1 tbsp. red curry paste
¼ cup roasted peanuts 
1 tbsp. rice wine vinegar
2 tbsp. palm sugar
2 tbsp. olive oil
1 tsp. salt
1 cup chicken stock
1 stalk cilantro
½ cup cucumber (sliced)

PREPARATION FOR SPICY PEANUT SAUCE:

1. Crush the peanuts using a mortar & pestle.
2. Heat the olive in a small wok using a medium high heat setting, then add the red curry and stir for a few minutes until dissolved.
3. Add the coconut milk, plum sugar, salt, rice wine vinegar and chicken stock to the wok and then gently stir for a few minutes until blended to a smooth consistency with a sweet, sour and salty taste.
4. When done, pour into a bowl and garnish cilantro.
5. Serve with cucumber slices.

INGREDIENTS FOR CUCUMBER RELISH

½ cup water
¼ cup vinegar
¼ cup palm sugar
¼ cup cucumber (thinly sliced)
¼ cup shallots (sliced)
½ tsp. salt
2 tbsp. hot red chili pepper (cut into small pieces)

PREPARATION FOR CUCUMBER RELISH:

1. In a small pot, mix the plum sugar, salt, vinegar and water, then heat using a medium high heat setting until the sugar is dissolved. Then, remove from the heat and allow cool to room temperature.
2. Place the cucumbers, shallots, and red chili peppers in a bowl then pour the mix from the pot into the bowl
3. Garnish with coriander and serve.

Makes 3 servings