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Moo Satay, Thailand’s grilled pork skewers, is a dish that masterfully blends flavour, aroma, and texture into one irresistible bite.
Often enjoyed as street food or an appetizer at gatherings, Moo Satay is a perfect example of Thai cuisine’s ability to elevate simple ingredients through the careful balance of spices and marinades.
Paired with a creamy peanut sauce and refreshing cucumber salad, these skewers offer a glimpse into Thailand’s rich culinary tradition.
What Is Moo Satay?
Moo Satay refers to skewered, marinated pork that is grilled over an open flame until perfectly charred and succulent. “Moo” means pork in Thai, while “Satay” refers to the skewered and grilled preparation common across Southeast Asia.
In Thailand, these skewers are particularly beloved for their smoky flavour and the complementary dipping sauces that accompany them.
Typically served as a starter or snack, Moo Satay is a celebration of contrasting flavours and textures. The tender, flavourful pork is marinated in a blend of turmeric, coconut milk, and a mixture of spices that infuse the meat with warmth and a slight sweetness.
It’s a dish that invites you to experience the harmony of Thai flavours with each bite, while the accompanying peanut sauce adds a layer of creaminess and richness to the overall experience.
Ingredients and Taste
The foundation of Moo Satay lies in its marinade, which transforms simple cuts of pork into something extraordinary. The marinade usually consists of coconut milk, which tenderizes the pork and keeps it juicy, and turmeric, which gives the skewers their signature golden hue.
Lemongrass, garlic, coriander, and cumin are often part of the spice blend, contributing earthy, zesty notes that balance out the richness of the coconut milk. A hint of sugar or palm sugar is added to the mix, giving the pork a caramelized sweetness as it grills.
When grilled, the pork takes on a slightly charred, smoky flavour that complements its natural juiciness. The peanut sauce, made from ground peanuts, coconut milk, and red curry paste, is thick, creamy, and slightly spicy, offering a delightful contrast to the savoury pork.
Served alongside a simple cucumber salad with vinegar and sugar, Moo Satay creates a balance of savoury, sweet, spicy, and tangy flavours, each element enhancing the others.
A Taste of History
Satay is thought to have originated in Indonesia but quickly spread across Southeast Asia, becoming a popular street food in countries like Thailand, Malaysia, and Singapore.
In Thailand, Moo Satay evolved into a signature dish, with pork being the preferred choice of meat due to its widespread availability and cultural significance.
Over time, Thai cooks adapted the dish by incorporating their own traditional spices, creating a version that is distinctively Thai.
Moo Satay is often found at night markets, roadside stalls, and festivals, where its unmistakable aroma draws crowds.
The practice of grilling skewered meats has long been a social activity in Thailand, whether at family gatherings or street food vendors cooking for passers by.
The dish embodies Thai cuisine’s focus on balance, between spicy, sweet, salty, and sour elements, and the importance of sharing food with others.
Moo Satay (Grilled Pork Skewers) Recipe
Serves: 4 people
Ingredients:
For the Marinade:
- 500g pork shoulder or tenderloin, thinly sliced into strips
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar (preferably palm sugar)
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 cup coconut milk
- Wooden skewers, soaked in water for 30 minutes
For the Peanut Sauce:
- 1/2 cup roasted peanuts, ground
- 1/4 cup coconut milk
- 1 tbsp red curry paste
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tsp lime juice
Directions
To begin, prepare the marinade. In a large bowl, combine minced garlic, grated ginger, soy sauce, fish sauce, oyster sauce, sugar, turmeric powder, ground coriander, and coconut milk. Stir until the mixture is smooth and well blended. This combination of ingredients ensures the pork absorbs a range of traditional Thai flavors.
Add the pork strips to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, for the flavors to fully infuse into the pork. This step enhances the depth of flavour in the grilled pork.
While the pork is marinating, prepare the peanut sauce. In a small saucepan, heat 1 tablespoon of red curry paste over medium heat until fragrant. Add the coconut milk and stir to combine. Slowly incorporate the ground peanuts, sugar, fish sauce, tamarind paste, and lime juice, stirring frequently. Simmer for about 5-7 minutes until the sauce thickens slightly, then set it aside to cool.
Once the pork has marinated, remove it from the refrigerator. Preheat your grill to medium-high heat (approximately 200°C/400°F). If you are using an oven, preheat to the same temperature and prepare a grilling rack for the skewers.
Thread the marinated pork onto the soaked wooden skewers, leaving a little space between each piece to ensure even cooking. Make sure the pork strips are not too tightly packed, as this allows the heat to cook the meat evenly and prevents burning.
Place the skewers on the grill or grilling rack. Cook for 3-4 minutes on each side, basting occasionally with extra marinade. Grill until the pork is cooked through and slightly charred, with a golden-brown colour and juicy texture. If using an oven, grill under the broiler, flipping halfway through.
While the pork is grilling, give the peanut sauce a final stir and adjust the seasoning with extra lime juice or fish sauce if needed. A well-balanced peanut sauce should have a hint of sweetness, tanginess, and saltiness.
Once the pork skewers are ready, serve them hot with a side of peanut sauce. Garnish with chopped cilantro, and for an authentic touch, serve alongside cucumber relish (ajat) or jasmine rice. The charred, flavourful pork paired with the rich and creamy peanut sauce creates a delicious contrast of textures and flavors.
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