Entree: Thailand – Thai Muslim Cuisine – หมูสะเต๊ะ ➤ Muu Saté (Grilled marinated pork skewers served with a sweet-spicy peanut sauce)

Serving Size: 4

Approximate Time

Prep 2 hrs 35 min

Cook 6 min

Additional 15 min

Total 2 hrs 56 min

Ingredients

- 1 lb (454 g) pork shoulder, thinly sliced or cut into 1/2-in (1.2 cm) cubes
- 24 bamboo skewers, soaked in water 30 minutes
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) yellow curry powder
- 1 tbsp (15 ml) granulated sugar or palm sugar
- 2 cloves (2) garlic, minced (about 0.2 oz / 7 g)
- 1 shallot, finely minced, about 0.7 oz (20 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) lime juice (optional)
- 1 tsp (5 ml) turmeric (if not included in curry powder)
- 1/2 tsp (2.5 ml) ground coriander
- 1/4 tsp (1.25 ml) ground white pepper or black pepper
Peanut sauce:
- 1/2 cup (120 g) creamy peanut butter or ground roasted peanuts
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind concentrate or 1 tbsp (15 ml) lime juice
- 1–2 tsp (5–10 ml) chili flakes or 1 small red chili, minced
- 1/4–1/2 cup (60–120 ml) water to thin as needed
Cucumber relish (Ajaad):
- 1 cup (150 g) cucumber, thinly sliced
- 1/4 cup (60 ml) rice vinegar
- 1 tbsp (15 ml) sugar
- 1 small shallot, thinly sliced, about 0.7 oz (20 g)
- 1/4 tsp (1.25 ml) salt
- 2 tbsp (30 ml) chopped fresh cilantro (optional)
- Vegetable oil for grilling: 2 tbsp (30 ml)

Instructions

1. Prepare the pork: in a bowl combine 1/2 cup (120 ml) coconut milk, 2 tbsp (30 ml) fish sauce, 1 tbsp (15 ml) yellow curry powder, 1 tbsp (15 ml) sugar, minced garlic, minced shallot, 1 tbsp (15 ml) vegetable oil, 1 tbsp (15 ml) lime juice (optional), turmeric, ground coriander, and pepper. Whisk to a smooth marinade.
2. Add the 1 lb (454 g) pork to the marinade, toss to coat, cover, and refrigerate at least 2 hours or overnight for best flavor.
3. Make the cucumber relish: combine sliced cucumber, 1/4 cup (60 ml) rice vinegar, 1 tbsp (15 ml) sugar, sliced shallot, 1/4 tsp (1.25 ml) salt, and cilantro if using. Let sit at least 15 minutes to pickle lightly.
4. Thread the marinated pork onto soaked bamboo skewers, leaving a little space between pieces so heat circulates.
5. Make the peanut sauce: in a small saucepan, warm 1/2 cup (120 ml) coconut milk over medium heat. Whisk in 1/2 cup (120 g) peanut butter, 2 tbsp (30 ml) soy sauce, 2 tbsp (30 ml) palm sugar, 1 tbsp (15 ml) tamarind concentrate or lime juice, and chili. Simmer gently, stirring, for 3–5 minutes until thickened; thin with 1/4–1/2 cup (60–120 ml) water to reach pouring consistency. Adjust seasoning to taste.
6. Grill the skewers: preheat grill or grill pan to medium-high. Brush lightly with 2 tbsp (30 ml) vegetable oil. Grill skewers 2–3 minutes per side until edges are charred and pork is cooked through (internal temperature 145°F / 63°C). For oven method, broil 4–6 minutes per side.
7. Serve hot: arrange moo satay on a platter with warm peanut sauce and cucumber relish on the side. Traditionally served with steamed rice or roti.