Classic Thai bbq. Lemongrass, turmeric, and coconut milk—along with the other spices—elevate pork to a height that the humble hamburger can only dream of. If you’re tired of the same-old when it’s time to grill, these satays should become part of your outdoor cooking rotation.
Ingredients
- 1 pork tenderloin or loin, about 14 ounces (400 g)
- 1 teaspoon (5 mL) coriander seeds
- 1 teaspoon (5 mL) cumin seeds
- 2 teaspoons (10 mL) white peppercorns
- 1 teaspoon (5 mL) roughly chopped unpeeled galangal
- 1 tablespoon (15 mL) roughly chopped lemongrass
- 1 teaspoon (5 mL) ground turmeric
- 1 cup (250 mL) coconut milk, divided
- 2 teaspoons (10 mL) finely grated or chopped palm sugar
- 1 teaspoon (5 mL) kosher salt or fish sauce
- Peanut satay sauce [1]
- 10 to 12 bamboo skewers, 6 to 7 inches (15–18 cm), soaked in cold water for 15 minutes
Directions
- Slice the pork into 3/8-inch-thick (1 cm) slices, and then into 3- by 1-inch (8 x 2.5 cm) pieces.
- In a small skillet over medium-low heat, toast the coriander and cumin seeds until fragrant, 1 to 2 minutes. Let cool. In a spice grinder (or coffee grinder set aside for spices), process the coriander and cumin along with the peppercorns.
- Using a mortar and pestle, pound the galangal and lemongrass into a paste. Transfer to a medium bowl. Add the turmeric, ground spices (coriander, cumin, and pepper), 1/2 cup (125 mL) of the coconut milk, palm sugar, and salt (or fish sauce), and mix well. Add the pork pieces and mix well. Cover and leave to marinate in the fridge for 30 minutes.
- Preheat the grill to medium-high, then clean and oil the grill grates to prevent sticking. Pour the remaining 1/2 cup (125 mL) into a small bowl, and have ready a basting brush.
- Thread the pork onto the soaked skewers, and place on a baking sheet. Grill the skewers, sliding a piece of aluminum foil under the exposed part of the skewers to prevent burning. Cook, turning the skewers and basting with coconut milk, for 5 to 8 minutes or until the pork is cooked through.
- Serve with peanut satay sauce [2]