์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Moo Satay
Thai Grilled Pork Skewers
Authentic Thai Moo Satay features tender pork skewers marinated in a fragrant blend of spices and coconut milk, then grilled to perfection and served with a rich peanut sauce and refreshing cucumber relish (ajat). A beloved street food classic.
๐ง ์ฌ๋ฃ
- 600 g Pork tenderloin
- 1 tbsp Ground turmeric
- 2 stalks Lemongrass
- 100 ml Coconut milk
- 2 tbsp Fish sauce(for the marinade)
- 1 tbsp Brown sugar(for the marinade)
- 2 cloves Garlic
- 1 tbsp Cilantro roots(If unavailable, use the bottom stems of cilantro)
- 1 pack Wooden skewers
- 1 cup Peanut sauce(store-bought or homemade, warmed)
- for serving Ajat (cucumber relish)(recipe follows or use store-bought)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: In a medium bowl, combine the ground turmeric, minced lemongrass, 100ml coconut milk, 2 tbsp fish sauce, 1 tbsp brown sugar, minced garlic, and chopped cilantro roots (if using). Whisk until well combined.
โฑ๏ธ 5 minutes - 2
Marinate the pork: Add the thinly sliced pork tenderloin to the marinade. Ensure each slice is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pork to tenderize.
โฑ๏ธ 4+ hours (marinating) - 3
Assemble the skewers: Remove the pork from the refrigerator. Thread the marinated pork slices onto the soaked wooden skewers, folding each slice in half or thirds to create a compact skewer. Aim for about 4-5 pieces of pork per skewer.
โฑ๏ธ 15 minutes - 4
Preheat the grill: Prepare your grill for medium-high heat. If using charcoal, aim for hot embers. If using a gas grill, preheat to approximately 200-230ยฐC (400-450ยฐF). Clean and lightly oil the grill grates to prevent sticking.
โฑ๏ธ 10 minutes - 5
Grill the satay: Place the skewers on the preheated grill. Cook for approximately 5-7 minutes per side, or until the pork is cooked through and has developed nice char marks. Baste with any remaining marinade (if safe to do so, or a little extra coconut milk/oil) during the last few minutes of cooking.
โฑ๏ธ 10-15 minutes - 6
Serve: Remove the Moo Satay from the grill. Arrange the skewers on a serving platter. Serve immediately with warm peanut sauce for dipping and a side of ajat (cucumber relish) to cut through the richness.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the best flavor, marinate the pork overnight.
- โSoaking the wooden skewers is crucial to prevent them from burning on the grill.
- โGrilling over charcoal imparts a superior smoky flavor, but a gas grill or even a grill pan will work.
- โDon't overcrowd the grill; cook in batches if necessary to ensure even cooking and good searing.
- โAjat is a simple Thai relish made with thinly sliced cucumber, shallots, chili, and a sweet-sour vinegar dressing. It provides a refreshing contrast to the rich satay.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Moo Ping (Thai Grilled Pork): A simpler version often marinated with just garlic, cilantro roots, fish sauce, and sugar.
- Gai Satay (Chicken Satay): Substitute chicken thighs for pork.
- Neua Satay (Beef Satay): Use thinly sliced beef sirloin or flank steak.