Andy Ricker's Pok Pok Satay Recipe » Temple of Thai

Name: Andy Ricker's Pok Pok Satay Recipe » Temple of Thai
Ingredients: 1 (6-ounce) piece pork back fat; 2 pounds boneless pork loin, cut into strips approx. 3" long, 1" wide and 1/4 " thick; 1 1/2 teaspoons coriander seeds; Very small pinch cumin seeds; 1 teaspoon kosher salt, plus extra for seasoning the skewers; 14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks; 1 (14-gram) piece peeled fresh or frozen (not defrosted) galangal, thinly sliced against grain; 1 (14-gram) piece peeled fresh or frozen (not defrosted) yellow turmeric root, thinly sliced against grain; 2 tablespoons granulated sugar; 6 tablespoons sweetened condensed milk, preferably Black & White or Longevity brand; 1/2 teaspoon ground white pepper; 1 cup unsweetened coconut milk (preferably boxed)

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The first recipe in this 3 part Pok Pok Satay set of recipes for Pork Sateh with Peanut Sauce & Cucumber Relish from Chef Andy Ricker's cookbook.

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Ingredients

1 (6-ounce) piece pork back fat
2 pounds boneless pork loin, cut into strips approx. 3" long, 1" wide and 1/4 " thick
1 1/2 teaspoons coriander seeds
Very small pinch cumin seeds
1 teaspoon kosher salt, plus extra for seasoning the skewers
14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks
1 (14-gram) piece peeled fresh or frozen (not defrosted) galangal, thinly sliced against grain
1 (14-gram) piece peeled fresh or frozen (not defrosted) yellow turmeric root, thinly sliced against grain
2 tablespoons granulated sugar
6 tablespoons sweetened condensed milk, preferably Black & White or Longevity brand
1/2 teaspoon ground white pepper
1 cup unsweetened coconut milk (preferably boxed)