Ingredients
- 3 garlic cloves minced
- 1 shallot minced
- 4 teaspoons grated ginger
- 2 1/2 tablespoons chopped lemongrass
- 1 1/4 teaspoons ground turmeric
- 1/2 teaspoon ground cumin
- 1 tablespoon fish sauce
- 1 1/2 teaspoons soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon lime juice
- 1/2 cup coconut milk
- 1 1/2 pounds pork tenderloin cut into 1.5-inch cubes
For the Peanut Sauce:
- 1/2 cup coconut milk
- 3 tablespoons smooth peanut butter
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 1/2 teaspoons light brown sugar
- 1/4 teaspoon chili sauce optional
- Water as needed
For Garnish:
- Fresh cilantro optional
- Cucumber slices optional
Instructions
- In a bowl, combine minced garlic, minced shallot, grated ginger, chopped lemongrass, ground turmeric, ground cumin, fish sauce, soy sauce, light brown sugar, lime juice, and 1/2 cup coconut milk to make a marinade.
- Add the pork cubes to the marinade and mix well to coat each piece. Cover and refrigerate for at least 30 minutes.
- Preheat your grill to medium-high heat. If using bamboo skewers, soak them in water for at least 20 minutes beforehand.
- Thread the marinated pork pieces onto the skewers. Grill the skewers for 2 to 3 minutes on each side until the pork is cooked through and lightly charred.
- In a bowl, whisk together 1/2 cup coconut milk, smooth peanut butter, lime juice, fish sauce, light brown sugar, and chili sauce. Add water a little at a time until the sauce reaches a smooth, dippable consistency.
- Serve the grilled pork satay with the peanut sauce on the side. Optionally, garnish with fresh cilantro and cucumber slices.
