Sate’ Muu ( Pork Satay )

Sate' Muu (Pork Satay)
1. Combine the Marinade ingredients in a blender and process until smooth. Pour the mixture into a large bowl.

2. Stir in the sweet soy sauce and add the pork cubes. Marinate the meat for at least 2 hoyrs

3. To make the Peanut Sauce, heat the oil in a work over high heat. Add the Red Curry Paste and crispy shallots and stir until fragrant, about 3 minutes. Add the remaining ingredients and stir well. Reduce the heat to low and cook until the mixture begins to thicken ; thin with some water if it gets too thick. Remove from the heat and place in aserving dish.

4. Thread 3 to 4 pieces of meat onto each skewer. Cook over a charcoal fire or under a grill ( broiler ) until brown. Baste each side once with coconut milk or oil while cooking. Serve with the Peanut Sauce and Ajaad (Cucumber Salad)

Sate' Muu (Pork Satay)

- 1 tablespon sweet soy sauce
- 450g ( 1 lb ) pork loin, cut into 1 – cm ( ½ -in ) cubes
- 60 15 – cm ( 6-in ) bamboo skewersCoconut milk for basting

Marinade
- 1 onion, roughly chopped
- 3 cloves garlic
- 1 stalk lemongrass, thinly sliced
- 3 slices fresh ginger
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- 2 tablespoons tamarind juice
- 1 tablespoon palm sugar
- 2 tablespoon oil
- 90 ml ( 1/3 cup ) water, or more as needed

Nam Sate’
- 2 tablespoons oil
- 2 tablespoons Red Curry Paste
- 50g ( ½ cup ) crispy fried shallots
- 1 400-ml ( 13 ½ - oz ) can coconut milk
- 90g ( ½ cup ) finely ground roasted peanuts
- 2 tablespoons palm sugar
- 1 tablespoon tamarind juice
- 1 teaspoon salt