Pork Satay หมูสะเต๊ะ (Satay Muu)

  • Pork 350 gm, thinly sliced with an amount of skin on each piece 
  • Coriander seed,  2 tsp
  • Cumin, ½ tsp
  • Galangal  chopped, 1 ½ tsp 
  • Lemongrass  chopped, 1 tbsp
  • Turmeric powder, ½ tsp
  • White pepper powder, ¼ tsp
  • Asafoetida, generous pinch
  • Coconut cream for marinate, ½ cup
  • Bamboo skewers 14 sticks
  • Salt  
  • Sugar,1 tsp
  1. Dry fry the cumin seeds and the coriander seeds in a pan on the flame.
  2. Grind or homogenise the roasted seeds into a powder then add the galangal and grind this followed by the lemongrass, into a paste. 
  3. Mix the paste with the coconut cream, pepper, asafoetida sugar and salt until well blended.
  4. Marinade the pork strips in the mixture for a minimum of thirty minutes to 2 hours refrigerated. 
  5. While the meat is marinating, soak the bamboo skewers in water for 30 minutes or more. This allows for easy threading of the meat and reduces the charring of the skewers on a bbq griddle.
  6. Skewer each piece of meat beginning at the non-skin end and attempting to cover the skewer completely.
  7. Place the skewers onto a fired bbq and turn continuously for 5 to 10 minutes. 
  8. Serve with or without peanut sauce.
Notes: The use of asafoetida is not a commonly used ingredient in Thailand. It's an ingredient a local stay maker near where I live uses and it's a flavourful enhancement that I recommend.