Pork Satay with Thai Spices and Almond Sauce (Oven Baked and Peanut Free)

Pork Satay with Thai Spices and Almond Sauce (Oven Baked and Peanut Free)       

As I grew up , little skewers of marinated meat, grilled over coals, are sold as street foods everywhere.  A quick meal or snack when you don’t have time to cook for yourself. Just wait in line and buy some from your favorite seller!! Sweetly fragrant with coconut milk and spices make your mouth watering, they are perfect for barbecue parties serve with sticky rice/steamed rice , I prefer sticky rice as I grew up with it. :D or just serve on their own with drinks, whether grilled indoors or out. Everyone loves and enjoys this authentic food. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Chicken and Seafoods also popular with this delicious and authentic recipe. 

Ingredients 

FOR THE SKEWERS:

• 1 pound pork loin, tenderloin or shoulder, sliced into thin rectangles (1/4 inch x 1 inch x 2 inches; you should have about 24 pieces)
• 2 teaspoon cumin seeds, toasted and ground
• 1 tablespoon coriander seeds, toasted and ground
• 1 teaspoons ground turmeric
• 1/2 teaspoon salt
• 2 teaspoons ground white pepper 
• 2 teaspoons curry powder 
• 1 tablespoon brown sugar
• ½ cup coconut milk
• Kale, lettuce leaves , edible flowers, cilantro and basil leaves, for decorate (optional)

FOR THE CUCUMBERS RELISH:

• 1 pound cucumbers, halved and cut into 1/4-inch slices
• 1/2 teaspoon salt
• 1/3 cup white vinegar 
• 2 tablespoons granulated sugar
• 2 small shallots thinly sliced, about 1/4 cup
• 2-3 fresh Thai or red chiles, sliced into rounds

FOR THE ALMOND SAUCE:

• 1 tablespoon red curry paste
• 2 teaspoons yellow curry paste 
• 1/4 cup almond butter, unsalted
• 2 tablespoons brown sugar
• 1/4 teaspoon salt 
• 3 tablespoons tamarind juice
• 1 1/2 cups coconut milk
• 1 teaspoons fish sauce (just to taste, you may not need) 

PREPARATION/DIRECTIONS

1. Prepare the skewers: Put thin sliced pork in a mixing bowl. Add coriander, salt, brown sugar, white pepper, turmeric, cumin, curry powder, coconut milk, Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight in the fridge. Meanwhile, soak 12 bamboo skewers in water.
2. Prepare the cucumbers: Put cucumbers in a mixing bowl. Add vinegar, sugar, shallots and chiles and toss to coat and season with salt. Let stand for 15 minutes. Check seasoning, then transfer to a serving bowl.
3. Prepare the almond sauce:  In a small saucepan, heat  2-3 tablespoons coconut milk on medium heat. Add red curry and yellow curry paste. Stir until well combine. Add almond butter, brown sugar, salt, tamarind juice, and remaining coconut milk. Stir until well combine and bring to a boil then taste and adjust seasoning with fish sauce. Thin a bit with coconut milk or water as desired. Turn off the heat and transfer to a sauce bowl.
4. Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Bake at 375 degrees F for 12-15 minutes. Brush with coconut milk at 6 minutes then bake for 3 minutes and brush with coconut milk and bake for 2-3 minutes more until cook through and slightly browned. Or grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. (brush with coconut milk half way both sides) 
5. Transfer to a platter and decorate with edible flowers, kale leaves, lettuce, cilantro or basil leaves(optional). Serve with cucumber relish and almond sauce.
6. Enjoy!!