Summary

Ingredients

• 300 g pork (fillet or belly)
• 1 piece (s) galangal, a little more than cm
• 5 cm turmeric root
• 1 stalk lemongrass
• 5 pepper grains
• 1 teaspoon coriander seeds
• 1 teaspoon cumin, whole
• 1 tablespoon sugar
• 3 tablespoon coconut milk, the cream

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Instructions

1. First put 6 bamboo satay skewers size 10 (3 x 250 mm) in water until everything is ready.
2. Peel the turmeric root and galangal, chop finely. Cut the lower white part of the lemongrass stem into thin slices. First, finely pound the pepper, coriander and cumin seeds in a mortar, then crush the lemongrass, turmeric and galangal. Stir in the sugar and coconut cream.
3. If necessary, halve the pork fillet and cut lengthways into approx. 10 cm long, fine strips. For pork belly, the slices of the butcher are best cut into 0.5 cm thick slices with the slicer, cut off the rind before use.
4. Mix the pork with the marinade and marinate in the refrigerator for about 3 hours. Place the meat slices lengthways like an accordion on the upper third of the bamboo skewers. With the size of the sate skewers, that`s about 3 slices. If the slices are naturally of different widths due to the size of the fillet, simply fold the wider strips together lengthways and attach them.
5. Grill the skewers on grill setting or top and bottom heat at approx. 180 - 200 degrees for approx. 10 - 15 minutes in total on both sides on the wire shelf lined with aluminum foil. Now and then brush the skewers with a little peanut oil. A charcoal grill would be ideal.
6. It is served with peanut sauce (Took Jim) and Thai cucumber relish (Ajat thaeng gwa). The recipes are in my profile.