Thai Pork Satay (Moo Satay)

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Moo Satay is the classic Thai street-food skewer: thin strips of pork shoulder marinated in turmeric, coriander, and coconut milk, grilled over high heat until lightly charred, then served with a rich peanut sauce and a tangy cucumber-onion relish to cut through the richness.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 45 gFat
• 18 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 12 gSugar
• 48 gProtein
• 950 mgSodium
• 860 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the pork & marinade

• 1.5 lb (680 g) pork shoulder, sliced 1/4-inch thick and 1 inch wide
• 1 cup canned coconut milk, well shaken
• 2 tablespoons ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 4 cloves garlic, finely grated
• 2 shallots, finely grated
• 1 stalk lemongrass, tender part only, minced
• 2 tablespoons palm sugar, grated
• 2 tablespoons fish sauce
• 1 tablespoon light soy sauce

For the peanut sauce

• 1 cup roasted unsalted peanuts, finely ground
• 1/2 cup canned coconut milk
• 2 tablespoons Thai red curry paste
• 2 tablespoons palm sugar
• 1 tablespoon tamarind paste
• 1 tablespoon fish sauce
• 1/4 cup water, plus more as needed

For the cucumber relish (Ajad)

• 1 English cucumber, thinly sliced
• 1 small shallot, thinly sliced
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 red Thai chili, thinly sliced (optional)

For grilling

• 12 bamboo skewers, soaked in water 30 minutes
• 1 tablespoon neutral oil for the grates

Directions

1. In a large bowl, whisk the coconut milk, turmeric, coriander, cumin, garlic, shallots, lemongrass, palm sugar, fish sauce, and soy sauce until smooth. Add the pork, toss to coat, cover, and refrigerate for at least 1 hour and up to 6 hours.
2. Meanwhile, make the peanut sauce: in a small saucepan over medium heat, combine the ground peanuts, coconut milk, red curry paste, palm sugar, tamarind paste, fish sauce, and water. Cook, stirring, until the oil begins to separate and the sauce thickens to a spoonable consistency, 6 to 8 minutes. Loosen with a splash of water if needed and keep warm.
3. Make the relish: toss the cucumber and shallot with the rice vinegar, sugar, salt, and chili in a small bowl. Chill until ready to serve.
4. Thread the marinated pork onto the soaked skewers, weaving each strip so it lies flat; you should get about 12 skewers. Lightly oil each strip.
5. Prepare a hot grill (or grill pan) over medium-high heat. Grill the skewers, turning once, until the pork is cooked through with deep char marks, 3 to 4 minutes per side. Let rest 2 minutes.
6. Serve the skewers hot with the warm peanut sauce and a generous spoonful of cucumber relish on the side. Provide extra sauce in small bowls for dipping.

Cook’s Notes

• Slice the pork thin and against the grain so it stays tender and cooks quickly over high heat.
• If turmeric stains your board, wipe it promptly with a paste of baking soda and water before washing.
• A screaming-hot grill is key; lower heat will steam the pork instead of charring it.
• Toast raw peanuts in a dry skillet for 4 minutes before grinding for a deeper, nuttier sauce.
• Leftover peanut sauce keeps 5 days in the fridge; loosen with a splash of coconut milk when reheating.

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