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Cooking with Tan

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Thai Street Food

Pork Satay

pork satay

Easy peasy :   ★ ★    
Economic :   ★ ★    
Spicy :   ★ ☆    
Can freeze :   ★ ★    

Makes approx 24 skewers (you will need some bamboo skewers)
Preparation time approx 1 hour and 15 minutes
Cooking time approx 10 minutes
SUMMARY

These bitesize slices of pork are marinaded in spices, threaded onto bamboo skewers, and then barbequed or grilled.

They are delicious snacks when dipped into a peanut sauce and, in Thailand, would be served with a cucumber pickle and perhaps also with some pieces of toasted bread to mop up the sauce.

They can also be served as a starter, or as an element of an exciting mixed starter combination (see my other street food recipes), or as part of a feast.

Here I’ve devised a recipe which uses ingredients that are readily available in UK supermarkets, and, in my opinion, tastes better than ready made satay marinade mixes or peanut dips sold in packets or jars.

Chicken can be used as an alternative to pork if you would prefer chicken satay.

Enjoy!

SUMMARY

These bitesize slices of pork are marinaded in spices, threaded onto bamboo skewers, and then barbequed or grilled.

They are delicious snacks when dipped into a peanut sauce and, in Thailand, would be served with a cucumber pickle and perhaps also with some pieces of toasted bread to mop up the sauce.

They can also be served as a starter, or as an element of an exciting mixed starter combination (see my other street food recipes), or as part of a feast.

Here I’ve devised a recipe which uses ingredients that are readily available in UK supermarkets, and, in my opinion, tastes better than ready made satay marinade mixes or peanut dips sold in packets or jars.

Chicken can be used as an alternative to pork if you would prefer chicken satay.

Enjoy!

*** THIS CELL DELIBERATELY LEFT BLANK ***

 

INGREDIENTS
  • For the skewers...
  • Pork : 400g

  • For the marinade...
  • Coconut Milk : 100ml
  • Turmeric : 2.5 tsp
  • Sugar : 2 tsp
  • Mustard Powder : 1.5 tsp
  • Garam Masala : 1.5 tsp
  • Salt : 0.5 tsp

  • For the cucumber pickle...
  • White Wine Vinegar : 75ml
  • Water : 30ml
  • Sugar : 4 Tbs
  • Salt : 1 tsp
  • Cucumber : 7 - 8 cm section
  • Red Onion : 1 small
  • Red Chilli : 1

  • For the peanut dip...
  • Coconut Milk : 120 ml
  • Peanut butter : 4 Tbs (rounded)
  • Soy Sauce : 2 Tbs
  • White Wine Vinegar : 2 Tbs
  • Golden Syrup : 2 Tbs
  • Hot Chilli Powder : 0.5 tsp

For serving...
Serve with pieces of lightly toasted bread.

 

METHOD

To marinade the meat...

  1. Add the turmeric, sugar, mustard powder, garam masala, and salt together in a large bowl and mix together. Add the coconut milk and stir all the contents together.

  2. Cut the pork into strips about 3cm wide, 0.5cm deep and around 7 - 8cm long. (To make life easier I often use thick cut eg 3cm thick pork loin chops after trimming off any excess fat, and then just slice them).

  3. Mix the pork and the marinade together in the bowl ensuring the meat is covered in the spices. Cover with cling film and leave in the fridge for a minimum of one hour but better still if you can leave them overnight.

    To prepare the skewers...

  4. Soak the skewers in clean water for 10 - 15 minutes.

  5. Carefully thread the marinated slices of meat onto the pointed end of the skewer. If there are any short lengths of meat you can double up but don't expose any of the bamboo except the “handle”, otherwise it may burn during cooking. The skewers are now prepped ready for cooking.

    To make the cucumber pickle...

  6. In a small pan add the white wine vinegar and the water and gently bring to a boil. Add the sugar and salt, stir until dissolved and then leave to cool.

  7. Cut the onion into halves and finely slice. Cut a section of cucumber approx 7 - 8 cm long. Cut along the section lengthways into four equal size lengths and then slice the lengths at approx 3mm intervals. Finely slice a small red chilli.

  8. Add the onion, cucumber and chilli in layers into a bowl or bowls as required, and then pour the cooled pickling solution over them.

    To make the peanut sauce...

  9. (I use a pyrex jug and a microwave oven for this, but you can use a small saucepan and a hob if preferred). Add the coconut milk, soy sauce, white wine vinegar, and golden syrup to a pyrex jug. Add the chilli powder and mix thoroughly. Bring to a boil in the microwave oven. In my microwave, I usually heat for a minute, then stir, and then heat for a further 30 seconds. Now add the peanut butter and mix everything together until an even creamy consistency. The dip can be served warm or after it has cooled as preferred.

  10. Lets cook the pork...

  11. Lay the pork skewers onto the barbeque or the grill pan, taking care to keep the handles away from direct heat. Cook on either side until the meat is cooked through. (Tip: the skewers can be basted with a little coconut milk to stop the meat drying out during cooking).

  12. Toast the bread. I would advise about 1 slice, cut into quarters, per diner. You won't require any spread on it.

Serve as required, either individually or let people help themselves.

 

METHOD

To marinade the meat...

  1. Add the turmeric, sugar, mustard powder, garam masala, and salt together in a large bowl and mix together. Add the coconut milk and stir all the contents together.

  2. Cut the pork into strips about 3cm wide, 0.5cm deep and around 7 - 8cm long. (To make life easier I often use thick cut eg 3cm thick pork loin chops after trimming off any excess fat, and then just slice them).

  3. Mix the pork and the marinade together in the bowl ensuring the meat is covered in the spices. Cover with cling film and leave in the fridge for a minimum of one hour but better still if you can leave them overnight.

    To prepare the skewers...

  4. Soak the skewers in clean water for 10 - 15 minutes.

  5. Carefully thread the marinated slices of meat onto the pointed end of the skewer. If there are any short lengths of meat you can double up but don't expose any of the bamboo except the “handle”, otherwise it may burn during cooking. The skewers are now prepped ready for cooking.

    To make the cucumber pickle...

  6. In a small pan add the white wine vinegar and the water and gently bring to a boil. Add the sugar and salt, stir until dissolved and then leave to cool.

  7. Cut the onion into halves and finely slice. Cut a section of cucumber approx 7 - 8 cm long. Cut along the section lengthways into four equal size lengths and then slice the lengths at approx 3mm intervals. Finely slice a small red chilli.

  8. Add the onion, cucumber and chilli in layers into a bowl or bowls as required, and then pour the cooled pickling solution over them.

    To make the peanut sauce...

  9. (I use a pyrex jug and a microwave oven for this, but you can use a small saucepan and a hob if preferred). Add the coconut milk, soy sauce, white wine vinegar, and golden syrup to a pyrex jug. Add the chilli powder and mix thoroughly. Bring to a boil in the microwave oven. In my microwave, I usually heat for a minute, then stir, and then heat for a further 30 seconds. Now add the peanut butter and mix everything together until an even creamy consistency. The dip can be served warm or after it has cooled as preferred.

  10. Lets cook the pork...

  11. Lay the pork skewers onto the barbeque or the grill pan, taking care to keep the handles away from direct heat. Cook on either side until the meat is cooked through. (Tip: the skewers can be basted with a little coconut milk to stop the meat drying out during cooking).

  12. Toast the bread. I would advise about 1 slice, cut into quarters, per diner. You won't require any spread on it.

Serve as required, either individually or let people help themselves.

*** THIS CELL DELIBERATELY LEFT BLANK ***

 

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