This is a Thai Pork Satay served with a Peanut Dipping Sauce. It is an authentic recipe.
- 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
Step-by-step
- 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.
Charred edges smelling intensely of toasted coriander seed and caramelized coconut milk give way to tender strips of pork saturated in aromatics. Slicing the pork chops or loin into uniform 5mm strips ensures the marinade penetrates deeply while keeping the meat from drying out over high heat.
Judging Doneness Without a Thermometer
Thinly sliced meat cooks through in minutes, leaving very little margin for error when relying solely on visual cues. Watch the surface moisture closely as the strips cook on the grill; once the glistening sheen of liquid fat recedes and the edges turn deeply golden brown with char lines, remove the meat immediately. Squeezing a strip gently with tongs should yield a slight springiness rather than rigid firmness, indicating the interior retains its moisture.
- Overcrowding the grill traps steam instead of developing a sear, which leads to gray, boiled meat rather than smoky char lines.
- Skipping the initial low-heat phase before finishing over high heat will burn the exterior sugars in the marinade before the center cooks through.
