Description
A flavorful Southeast Asian dish featuring marinated pork skewers served with a rich, homemade peanut sauce.
Ingredients
Scale
- 1 lb pork loin, cut into 2 cm thick chops
- 1/4 cup coconut milk for basting
- Small bamboo skewers, soaked in water
- Optional: 4 slices white bread for serving
- For the Marinade:
- 1 1/2 tsp coriander seeds, toasted
- 1/2 tsp cumin seeds, toasted
- 1/4 tsp white peppercorns
- 1 Tbsp lemongrass, finely chopped
- 1 tsp minced galangal
- 1 tsp chopped fresh turmeric or 1/2 tsp turmeric powder
- 1/8 tsp ground cinnamon
- 1/8 tsp ground clove
- 2 tsp brown sugar
- 1/2 tsp salt
- 1/2 Tbsp white vinegar or rice wine vinegar
- 1/3 cup coconut milk
- 1/4 cup water
- For the Peanut Sauce:
- 2 Tbsp Thai red curry paste
- 1 1/4 cup coconut milk
- 1/2 cup roasted peanuts
- 2 Tbsp toasted white sesame seeds or additional peanuts
- 1 to 2 tsp fish sauce
- 2 Tbsp finely chopped palm sugar
- 2 to 3 Tbsp tamarind paste
- For Ajaad (Cucumber Salad):
- 1/2 cup quartered and sliced cucumber
- 1 Tbsp thinly sliced shallots
- 8 to 10 slices of chilies (jalapenos, serranos, etc.)
- 1/2 cup white vinegar
- 1/4 cup granulated sugar
- A pinch of salt
Instructions
- Prepare the Pork: Cut the pork chops in half along the length of the fatty rind and slice them into small rectangles.
- Make the Marinade: Grind coriander, cumin seeds, and white peppercorns until fine. Add galangal, lemongrass, and turmeric; pound until a smooth paste forms. Stir in the turmeric powder, cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water until well combined.
- Marinate the Meat: Massage the marinade into the meat, ensuring each piece is well coated. Cover and marinate in the fridge for at least 20 minutes.
- Prepare the Peanut Sauce: Grind peanuts and sesame seeds into a fine meal. In a saucepan, reduce 1/4 cup coconut milk by half. Add curry paste and cook for about 2 minutes. Stir in the remaining coconut milk, ground peanuts, sesame seeds, fish sauce, palm sugar, and tamarind. Simmer for 5-7 minutes until thickened, then set aside.
- Make Ajaad: In another pot, combine vinegar, sugar, and salt; boil until the sugar dissolves. Let it cool. Combine cucumber, shallots, and chilies in a bowl; pour the cooled vinegar mixture over and refrigerate to pickle.
- Preheat the Grill: Get your grill fired up to a medium heat.
- Skewer and Grill: Skewer the marinated pork, brush with a bit of coconut milk, and grill for about 6-8 minutes, turning occasionally, until cooked through and slightly charred.
- Serve: You can toast the bread if you like! Serve the skewers with the rich peanut sauce and refreshing Ajaad.
Notes
Marinate overnight for a deeper flavor. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg