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Pork Satay Part 2 Recipe Video
|Pork chops||1 Pound, cut into 1/4 inch thin strips|
|Galangal||1 Teaspoon, microplaned|
|Lemongrass||1 Tablespoon, finely chopped|
|Fresh turmeric root||1 Teaspoon, minced|
|Toasted ground coriander seeds||2 Teaspoon|
|Toasted ground cumin||1 Teaspoon|
|Kosher salt||1 Teaspoon|
|Coconut milk||1 Cup (16 tbs)|
|For dipping sauce|
|Red curry paste||2 Tablespoon|
|Peanuts||1 Cup (16 tbs), coarsely grounded|
|Palm sugar||1 Cup (16 tbs), shredded|
|Tamarind paste||2 Tablespoon|
|Fish sauce||2 Teaspoon|
Calories 795 Calories from Fat 379
% Daily Value*
Total Fat 45 g68.6%
Saturated Fat 19.7 g98.3%
Trans Fat 0.1 g
Cholesterol 78.3 mg26.1%
Sodium 1246 mg51.9%
Total Carbohydrates 72 g23.8%
Dietary Fiber 6 g23.9%
Sugars 55.4 g
Protein 36 g71.3%
Vitamin A 0.5% Vitamin C 4.8%
Calcium 15.1% Iron 35.6%
*Based on a 2000 Calorie diet
1. In a mortar and pestle, prepare the marinade by pounding galangal, lemon grass and fresh turmeric.
2. Add the ground coriander and ground cumin; mix with the pestle.
3. Add kosher salt and sugar; mix again with the pestle.
4. Transfer the paste into a large wide bowl, and add a white pepper.
5. Add half cup coconut milk and mix well.
6. Remove the fat from the pork and cut into thin strips about ¼ of an inch thick.
7. Dip the pork in marinade and let it sit for 30 minutes to overnight.
8. While the pork is marinating, prepare the dipping sauce in a shallow pan.
9. In the pan, boil 1 cup of coconut milk until the coconut milk breaks down.
10. Add the curry paste and cook for a while until the curry paste releases the flavors.
11. Add the ground peanuts and then add remaining 1 cup of coconut milk; let boil for 7-10 minutes until the sauce is reduced to dipping sauce consistency.
12. Add the palm sugar, tamarind paste and fish sauce; mix well, taste the sauce and adjust ingredients to taste.
13. On wooden skewers, skew the marinated pork and place on heated electric grill.
14. Brush the top of pork with remaining marinade.
15. Grill each side for about 2-4 minutes until they are cooked through.
16. Flip the satay and brush the marinade again; heat for few seconds before removing them.
17. Serve pork satay with the dipping sauce and pickled cucumber and shallots.