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
Thai Pork Satay
Prep Time
30 min
Cook Time
10 min
Yield
6 servings
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.
Nutrition Facts
2 skewers: 515 calories, 37g fat (13g saturated fat), 67mg cholesterol, 1082mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 32g protein.
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