My mother told me that pork satay was the original satay in Thailand. Pork is a great meat option that soaks up the juicy marinade. I love making pork satay because pork is typically the cheapest option in the grocery store. Try it with either our peanut sauce or our satay sauce .
2-3 pounds pork shoulder or pork butt, sliced into 1/4 thick slices
2 tablespoons brown sugar
2 tablespoon fresh ginger, grated on a microplane
2 tablespoons fish sauce
1 tablespoon curry powder (I like madras curry)
1/2 teaspoon turmeric powder (optional for coloring)
1/2 cup coconut milk
16 wooden skewers, soaked in a bowl for at least 30 minutes
Tenderize the pork slices with a meat tenderizer
In a medium bowl, thoroughly mix together brown sugar, ginger, fish sauce, curry powder, turmeric and coconut milk and brown sugar.
Add the pork slices to the coconut marinade, and refrigerate for at least 1 hour or overnight.
Thread the pork strips onto the wooden skews, loosely folding them in half and piercing through the folded meat to form a loose gather.
Grill the pork satays for 3 to 5 minutes on each side, until cooked through.