Thai Pork Satay
Yield
4 servingsPrep
45 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
curry powder
|
|
| 1 | teaspoon |
turmeric
|
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | tablespoons |
lime juice
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
pork loin
boneless, cut into 3" long x 1" wide 1/4inchthick strips |
|
| 24 | each |
skewers
bamboo, 8-inch, soaked in water for 1 hour |
* |
| ½ | cup |
coconut cream
thick *recipe follows |
|
| 1 | can |
coconut milk
unsweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
curry powder
|
|
| 5 | ml |
turmeric
|
|
| 15 | ml |
brown sugar
|
|
| 3E+1 | ml |
fish sauce
|
|
| 3E+1 | ml |
lime juice
|
|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
pork loin
boneless, cut into 3" long x 1" wide 1/4inchthick strips |
|
| 24 | each |
skewers
bamboo, 8-inch, soaked in water for 1 hour |
* |
| 118 | ml |
coconut cream
thick *recipe follows |
|
| 1 | can |
coconut milk
unsweetened |
*
|
Directions
COMBINE CURRY POWDER, turmeric, brown sugar, fish sauce, lime juice and oil.
Toss pork strips with marinade.
Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion.
Marinate for 30 minutes or longer.
Preheat grill. Brush strips with thick coconut cream.
Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked.
Turn over, brush with coconut cream and grill until cooked.
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass.
Allow to sit for at least 1 hour so the thick cream rises to the top.
Skim off top (cream) and set aside. The rest is thin coconut milk.
