How to make Moo Satay (Pork Satay) at home
This Thai dish features skewered and grilled marinated pork, served with a delicious peanut dipping sauce.
Equipment
- Cutting board
- Knife
- Mixing Bowls for marinating the pork and mixing the sauce
- Whisk for mixing the marinade
- Wooden Skewers: soaked in water
- Measuring spoons
- Measuring Cups
- Grill or Grill Pan: for cooking the pork satay
- Tongs for flipping the skewers while grilling
- Basting Brush: for brushing marinade or oil while grilling
- Oven: if baking the satay in the oven
- Baking sheet if baking in the oven
- Saucepan for making the peanut dipping sauce
- Wooden spoon or spatula for stirring the sauce
- Serving Platter
- Small Bowls or Dishes: for the peanut dipping sauce and garnishes
Ingredients
For the Pork Satay:
- 1 lbs (450g) pork loin or pork shoulder, thinly sliced into strips
- Wooden skewers , soaked in water for 30 minutes
For the Marinade:
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp lemongrass, minced
- 1 tsp tumeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- 1 tbsp brown sugar
- 1/2 tsp salt
For the Peanut Dipping Sauce:
- 1/2 cup unsalted peanuts, roasted and crushed
- 2 tbsp red curry paste
- 1 cup coconut milk
- 2 tbsp peanut butter
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp fish sauce
- 1 tbsp tamarind paste
- Water as needed
- Chopped peanuts and cilantro for garnish
- Slices of Cucumber and Red Onion (traditional accompaniments)
Instructions
Prepare the Pork:
- Slice the pork into thin strips, about 1/4 inch thick and 2-3 inches long.
- In a bowl, combine all the marinade ingredients: minced garlic, minced shallot, lemongrass, turmeric powder, coriander powder, cumin powder, soy sauce, fish sauce, vegetable oil, brown sugar, and salt.
- Add the pork slices to the marinade and make sure each piece is well coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
Prepare the Peanut Dipping Sauce:
- In a saucepan, heat a bit of oil and add the red curry paste. Stir-fry for a minute until fragrant.
- Pour in the coconut milk and peanut butter, and stir well to combine with the curry paste.
- Add the crushed roasted peanuts, palm sugar, fish sauce, and tamarind paste. Mix thoroughly.
- If the sauce is too thick, you can add a little water to achieve the desired consistency. Simmer the sauce gently for about 5-7 minutes. Remove from heat and set aside.
Skewering and Grilling:
- Preheat your grill or grill pan over medium-high heat.
- Thread the marinated pork strips onto the soaked wooden skewers. You can thread several pieces onto each skewer.
- Grill the pork satay skewers for about 2-3 minutes on each side, or until they are cooked through and have grill marks.
Serving:
- Arrange the cooked pork satay on a serving platter.
- Garnish with chopped peanuts, cilantro, cucumber and shallot .
- Serve the peanut dipping sauce on the side.
Notes
- Wooden Skewers: Soak the wooden skewers in water for about 30 minutes before threading the pork onto them. This prevents the skewers from burning during grilling.
- Marinating Time: While marinating the pork for at least 1 hour imparts great flavor, for the best results, marinate the pork overnight in the refrigerator. This allows the flavors to deeply penetrate the meat.
- Grilling Alternatives: If you don't have a grill or grill pan, you can also cook the pork satay in the oven. Preheat the oven to 375°F (190°C) and place the skewers on a lined baking sheet. Bake for about 15-20 minutes, turning them halfway through.
- Adjusting Spice Level: The spiciness of the peanut dipping sauce can be adjusted by adding more or less red curry paste. If you prefer a milder sauce, start with a smaller amount and gradually increase to your taste.
- Consistency of Peanut Sauce: If the peanut dipping sauce becomes too thick during cooking, you can thin it out by adding a little water or coconut milk until you reach the desired consistency.
- Serving Suggestion: Moo Satay is traditionally served with slices of cucumber and red onion. These refreshing accompaniments balance the richness of the pork and the flavorful peanut sauce.