Pork Satay
This is a Thai Pork Satay that I serve with a Peanut Dipping Sauce. like this one - http://www.bigoven.com/recipe/364965
It is an authentic recipe.
- Preparing Time: 30 minutes
- Total Time: 4 hours and 20 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 can coconut milk
- 1 teaspoon galangal minced
- 1 stalk lemon grass fine chopped
- 1 teaspoon turmeric ground
- 1 teaspoon coriander seeds toasted and ground
- 1 pinch white pepper ground
- 1 kg pork chops or pork loin sliced into thin strips about 5mm thick
- Carbohydrate 6.5322944493464 g
- Cholesterol 165 mg
- Fat 36.2750961764706 g
- Fiber 0.264977215003967 g
- Protein 58.7731464722222 g
- Saturated Fat 27.5144195333333 g
- Serving Size 1 1 Serving (386g)
- Sodium 149.566297222222 mg
- Sugar 6.26731723434244 g
- Trans Fat 2.42255885980392 g
- Calories 584 calories
Using a pestle and mortar combine the herbs and spices, salt and sugar. Put in a large bowl and add the coconut milk. Trim the chops and cut into 5 mm Strips. I butterfly a full loin fillet and cut into strips. Add to the marinade and and leave for 2 - 12 hours. (The more the merrier) Cook on a hot grill and baste with any remaining marinade. I cook on a medium heat until just under done then clean the grill, put on high then add the meat back to give those char-grilled lines. If I'm not using them all straight away I leave the charring until just before serving. Serve with peanut satay dipping sauce.
