Laos Peanut Sauce

gastronamour

Cultural Identity is no joke and we should be advocates for others when they are seeking equal representation. Instead, people often minimize the issue further perpetuating the negative effects of appropriation and misrepresentation. Many thanks to Indonesians for introducing this style of Satay to the world. This is my Lao influenced interpretation of your signature dish ❤️

MOO SATAY (Pork Satay)

6” Skewers (If using bamboo, soak)

3 lbs of pork shoulder (or choice of protein), sliced ½” thick 2” long

MARINADE

½ can coconut milk (unsweetened)

1 cup cilantro stems/root, chopped

5 cloves garlic

3 Shallots

2 TB White Peppercorn

2 TB Fish Sauce

¼ cup Palm Sugar

2 TB White Vinegar

2 TB Turmeric Powder

2 TB Curry Powder

1 TSP MSG

Salt to taste

In a mortar & pestle, break down peppercorns with salt until ground. Then continue to smash aromatics until a paste is formed. Mix in remaining ingredients until well combined. Pour over pork and massage thoroughly. Allow to marinate a minimum of 45 min. Skewer pork and cook in Air Fryer on 400° for 12 to 15 min (depending on desired level of char).

PEANUT SAUCE

½ can coconut milk

4 oz Red Curry Paste

¼ C Tamarind Concentrate

1 C Peanut Butter

½ C Palm Sugar

2 TB Fish Sauce

1 TSP MSG

1 C Water (+ more depending on consistency)

Roasted peanuts, crushed for garnish.

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