The marination of pork satay. Satay marinade recipe. This recipe card is not included how to make the peanut sauce and cucumber salad. Please see the information in the post.
Use a blender to crush coriander seeds first, then add chopped galangal and lemongrass with ½ cup of coconut milk and spin them together until smooth(doesn’t need to be perfect)
Add curry powder, brown sugar, vegetable oil, white pepper powder, and the rest of the coconut milk, and then blend it on high until it well-mixed.
Start with using one hand holding a very sharp chef knife, and the other hand spread the pressure on top, and slice as close as possible to the fat layer. Save the fat part.
Slice as thin as the diameter of your skewer; 1 inch wide and 3.5 inches long if possible. Cut the fat part thicker in a dimension of 1" x 0.5" thickness. Keep it for a night or at least 6 hours in the refrigerator.
Soak the bamboo skewers in the water. Insert pork fat first, followed by sliced lean pork.
Meanwhile, preheat the grill or oven to 400 F. Set up the grill by folded foil paper to protect the bare skewer from burning.
Spray the grill, lay the pork satay down and try not to overlap. Brush with the marinade occasionally and turn the skewers over when one side is already cooked(8-10 mins each side).
Enjoy with peanut sauce and cucumber salad.