Login to Save Like

Ingredients

• ½ cup [120 mL] dried Thai chiles, fire roasted
• ½ cup [120 mL] shallots, unpeeled, fire roasted
• ½ cup [120 mL] garlic cloves, unpeeled, fire roasted
• 1 tablespoon [15 mL] dried shrimp, rinsed and soaked in water to soften
• 3 tablespoons [45 mL] tamarind liquid
• 2 tablespoons [30 mL] palm sugar or light brown sugar
• ¼ cup [60 mL] peanut oil
• 1½ tablespoons [25 mL] Thai fish sauce (nam pla)
• 3 tablespoons [45 mL] garlic, minced
• ¼ cup [60 mL] cilantro stems, minced
• 1 tablespoon [15 mL] coarsely ground black pepper
• 1 teaspoon [5 mL] dark soy sauce
• 1 tablespoon [15 mL] soy sauce
• 1½ pounds [675 g] pork loin or tenderloin, cut into 2-inch [5-cm] strips, thinly sliced
• 16 metal skewers or wooden skewers soaked in water 30 minutes
• 16 balls of sticky rice, 1½ inches [4 cm] in diameter, for garnish (see Chef Notes)

Description

This Is The Northern Version Of Pork Satay, A Favorite Snack Of Central Thailand (Issan). It Shows A Chinese Influence With The Use Of Soy In The Marinade. Authentic Issan Marinades Would Employ Simply Cilantro Root, Chiles, And Garlic, But Soy Adds A Dep

Chow