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Thai Pork Satay (Grilled Skewers with Peanut Sauce)

Saturday, May 29th
5:00 PM - 6:30 PM Pacific Time

Join Srisuda from Bangkok and learn to make a typical Thai street food favorite: Pork Satay, marinated pork skewers served with a creamy peanut sauce and tangy cucumber salsa alongside toasted bread chunks. Bring the intricate combination of Thai flavors into your home - sweet, sour, and salty!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Soak the skewers in water at least 1 hour before class, or overnight.

• Cut the pork into slices (1 inch x 3 inch x 1/4 inch).

• Thinly slice the shallots.

• Finely grind the toasted peanuts.

• Quarter and slice the cucumber.

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Thai Pork Satay (Grilled Skewers with Peanut Sauce)
Makes 20 Skewers

Pork Skewers

• 1 pound pork tenderloin, cut into thin slices about 1 inch x 3 inch x 1/4 inch

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1 stalk lemongrass (thick bottom third only, outer leaves removed and thinly sliced), or substitute with zest from one lemon or lime

• ½ inch galangal (about 1 teaspoon minced), or omit

• 1 teaspoon kosher salt

• 1 teaspoon ground turmeric

• 1 teaspoon curry powder

• 1 tablespoon sugar

• 3/4 cup coconut milk, divided

• 1/4 cup water

• 2 tablespoons vegetable oil

• 20 small, 6-inch bamboo skewers, pre-soaked in water (see above preparation notes).

• Four thick slices of bread (omit for gluten-free option)

Peanut Sauce

• 1 1/4 cups coconut milk, divided

• 2 tablespoons massaman curry paste or red curry paste

• 2 tablespoons vegetable oil

• 1 tablespoon fish sauce

• 2 tablespoons palm sugar, or substitute with brown sugar

• 1 teaspoon tamarind concentrate, or substitute with rice vinegar or white vinegar

• 1/2 cup unsalted roasted peanuts, finely ground

Cucumber Salsa

• 1/4 cup white vinegar

• 2 tablespoons granulated sugar

• 1 teaspoon kosher salt

• 1 Fresno or jalapeno, cut crosswise

• 1 shallot (about 2 tablespoons), sliced

• 1 cup cucumber, quartered and sliced

• Cilantro leaves for garnish

Equipment

• 2 small pots for making peanut sauce and cucumber salsa

• 1 medium or large skillet or griddle for grilling satay

• 1 stone mortar and pestle or immersion blender or mini food processor (for grinding lemongrass and galangal, if using)

• 1 pastry brush

• 1 tong for grilling

• 1 ladle

• 1 cutting board and knife

• Serveware: 1 platter for satay skewers and toasted bread

• 2 sauce bowls, for peanut sauce and cucumber salsa

General Steps

1. Marinate the pork.

2. Cook the satay.

3. Make the peanut sauce.

4. Prepare the cucumber salsa.

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