Grilled skewers are an international favorite, from richly marinated meats to chunky vegetables or cubed cheese
A salty, tangy, coconut milk marinade tenderizes and flavors the pork to make it grill-ready. Paired with a zingy peanut sauce, the result is vibrant and complex, yet simple enough for a weeknight dinner.
Directions
Soak skewers in water and set aside while you complete the recipe.
Add coconut milk, ¼ cup soy sauce, fish sauce, lime juice, 4 minced cloves garlic, ginger, tamarind, turmeric, and 1 teaspoon salt to a medium-sized bowl and whisk the ingredients to combine.
Add pork cubes to marinade, mix to coat, and refrigerate for 1-4 hours.
Meanwhile, to a medium-sized saucepan, add the peanut butter, remaining soy sauce, remaining garlic, Thai chili, and remaining salt. Mix thoroughly and add water to reach desired sauce thickness. Bring the sauce to a simmer over low heat, stirring frequently. Keep warm until ready to serve.
Spray grill grates with cooking spray and preheat the grill to 450 F.
Remove the pork from the marinade and thread onto skewers. Grill for 7-8 minutes or until the meat reaches 145 F.
Garnish satay with cilantro and serve with peanut sauce on the side.
