Andy Ricker's Pok Pok Satay Recipe
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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Cooking tools:
- Bamboo wood skewer
- Mortar and pestle
- Grill
- Spice grinder
- Kitchen scale
- Blender
- Flat griddle
- Oven
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Tongs
- Mixing bowl
- Airtight container
- Aluminum foil
- Toaster
- Plate
Ingredients
- 36 bamboo wood skewers (8 inches or so each), soaked in tepid water for 30 minutes
- A Thai granite mortar and pestle
- A charcoal grill (highly recommended), grates oiled
- 1 (6-ounce) piece pork back fat (highly recommended but optional)
- 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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