Serves 10 people


For the Satay Sauce

6 cloves garlic, unpeeled
2 shallots, unpeeled
2” lemongrass, minced
1 teaspoon fresh galangal, minced
1 tablespoon cilantro stems, minced
2 teaspoon whole coriander seeds, toasted
1 teaspoon whole cumin seeds, toasted
2 dried red chilies, toasted
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground mace
1 teaspoon shrimp paste (kapee)
½ cup unsalted roasted peanuts one 14 ounce can unsweetened coconut milk
1 tablespoons fish sauce
1 to 2 tablespoons palm sugar, to taste
1 tablespoon tamarind water – dissolve a 2 teaspoon chunk of wet tamarind in 1-2 tablespoons water
Salt, to taste

For the Pork

5 pounds pork shoulder, trimmed (also called pork butt)

For the Garnish

Cilantro leaves
Chopped peanuts
Lime wedges

Special Equipment

Bamboo skewers
Mortar and pestle
Food processor


For the Satay Sauce

Preheat oven to 400°. Roast unpeeled whole garlic cloves and shallots on a sheet tray in the oven, 10 minutes for the garlic and 20 minutes for the shallots. With a spice grinder or coffee grinder, grind the toasted coriander, cumin and red chilies into a powder.
Using a heavy mortar and pestle, pound the lemon grass, galangal and cilantro until it forms a paste. Peel roasted garlic and shallots and add to mortar and continue pounding until well blended. Add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste and mix until well blended. Grind the peanuts in a food processor until very fine. In a small saucepan, bring 1 ½ cans of the coconut milk to a boil over medium-high heat and cook until reduced and thickened. Add the mortar and pestle mixture, most of the palm sugar and the ground peanuts to the coconut cream, stirring frequently, and continue cooking for 5 minutes. Add the rest of the coconut milk and bring back to a boil, then reduce heat and simmer for 10 or so minutes, stirring frequently, until thick like pancake batter. Add the fish sauce and tamarind water and adjust the seasoning. Simmer for a minute more and cool to room temperature.

For the Pork

Soak 6” bamboo skewers in water for 20 minutes. Slice the pork shoulder against the grain into 1/8” slices. Season with salt then weave each onto a skewer. Toss on a HOT grill and cook for 2-3 minutes per side!

Serve alongside the Spicy Peanut Sauce and garnish with lime wedges, cilantro leaves and chopped peanuts.

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