Pork Satay with Peanut Dipping Sauce
For the garnish, we made coconut chips by toasting slivers of fresh coconut until crisp for an extra tropical element.
- Yield: Makes about 40 pieces
Source: Martha Stewart Weddings, Winter 2003
- 2 pounds pork tenderloin
- 2 garlic cloves, finely chopped
- 4 teaspoons palm sugar
- 2 teaspoons Thai fish sauce (nam pla)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon Thai red-curry paste
- 1/2 cup homemade or low-sodium canned chicken stock
- 1/2 cup unsweetened coconut milk
- Peanut Dipping Sauce, for serving
Cut pork into strips, about 3 inches long and 1 inch wide. In a large, shallow bowl, whisk together garlic, palm sugar, fish sauce, cumin, coriander, curry powder, curry paste, chicken stock, and coconut milk. Add pork; toss to coat evenly. Cover with plastic wrap, and let marinate 2 hours in the refrigerator. Meanwhile, soak skewers in hot water.
Heat grill to medium. Remove pork from refrigerator; thread onto skewers, letting excess marinade drip off. Working in batches, grill until cooked through, about 3 minutes per side, depending on heat of grill. Transfer to a serving platter. Serve hot with sauce.