Muu Sateh – Thai Pork Satay
Prep time
Cook time
Total time
Thai coconut curry marinated pork skewers.
Recipe type: Entree
Cuisine: Thai
Serves: 30-36 skewers
  • 2 ponds boneless pork loin cut into 3 inch long, 1 inch wide ¼ inch thick strips.
  • 1 6 ounce piece of pork belly or pork back fat.
  • 1½ teaspoons corriander seeds
  • 1 small pinch cumin seeds
  • 1 teaspoon kosher salt
  • 2 stalks peeled lemongrass stalk
  • 1 14 gram chunk of galangal, thin sliced against the grain
  • 2 tablespoons granulated sugar
  • 6 tablespoons sweetened condensed milk
  • ½ teaspoon ground white pepper
  • 1 cup unsweetened coconut milk
Prepare the Marinade
  1. In a small dry pan, combine corriander seeds and cumin over medium heat, stirring and flipping often as the seeds toast and cook. After 8 minutes or so, the corriander seeds will have darkened and be very fragrant.
  2. When these spices cool, put them in a mortar and pound them into a coarse powder.
  3. In a blender or food processor, combine spices with condensed milk, lemongrass, galangal, turmeric, sugar, salt pepper and almost all of the coconut milk (keep a few tablespoons aside to rinse the blender).
  4. Blend until smooth.
  5. Pour blended marinade into a container. Use the remaining coconut milk to rinse the blender and add to the container with the marinade.
Prepare the skewers
  1. Take the fat or pork belly and put it in a small pot. Pour in water to completely cover.
  2. Put on the stove over medium heat and let simmer for about 5 minutes, until the fat is a little translucent. If you are using belly, the meat will turn from reddish to grey.
  3. Remove, discard the liquid, and cut into roughly ½ inch cubes.
  4. Put one cube of belly on each skewer and slide down roughly 4 inches from the tip.
  5. with the pork strips cut, thread them on the skewers above the pork belly so the meat is thin and flat on the skewer.
  1. Add the skewers to the container with the marinade making sure to coat the meat entirely with marinade.
  2. Let marinate for 30 to 60 minutes.
  1. Either prepare a charcoal grill or cook on a stove-top grill at medium-high heat.
  2. Remove skewers from marinade, letting any excess drip off before putting on the grill.
  3. Cook skewers for 3-6 minutes until they are completely cooked and charred to your taste.
  4. Eat immediately.
Recipe by La Nouba at