SINGAPORE PORK SATAYS1 tablespoon coriander seeds, toasted
1/2 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon brown sugar
1 stalk lemon grass, thinly sliced
5 small shallots, minced
1/2 cup peanut oil
2 pounds boneless pork loin, cut into 3/4-inch cubes
20 wooden skewers
In a spice mill or mortar, grind the coriander seeds. Transfer to a small bowl. Add the turmeric, salt and sugar and combine. Set aside.
In a spice mill or blender, process the lemon grass and shallots until a paste is formed, adding water if necessary. Add the paste and oil to the spice blend and stir to combine. Add the pork and turn to coat. Set aside at room temperature for 30 minutes. (May cover and refrigerate for up to 12 hours.)
Place the wooden skewers in a shallow pan of water. Set aside for 30 minutes.
WHEN READY TO COOK:Preheat the grill or broiler.
Thread 3 cubes of pork on each skewer, being careful not to crowd the pieces.
Grill or broil the pork until browned on each side and cooked through, 3 to 4 minutes per side. Serve immediately.
Makes 4 servings
Source:
Sticks and Skewers by Elsa Petersen-Schepelern