This dish allows you to hit the pause button hard on all things winter. It's tropical and summery while still managing to be soul-satisfyingly good. The satay sauce takes just a few minutes to come together and seems to make people very happy. Use any leftover sauce (you will have some) as a dressing for an Asian-style noodle salad or on just about anything grilled.
It's the perfect kind of a dish to make for a crowd given how easy it is on the host. For a Southeast Asian themed dinner party, I'd put out some sweet chili-spiced potato chips with this cocktail to start, serve the pork with sticky rice and maybe a green papaya salad and end with this mango tart.
grilled coconut pork + satay sauce
partially adapted from Kris Yenbamroong
2 lbs pork tenderloin, sliced 1/4 inch thick and cut into 4-inch strips
1 can coconut milk
2 T fish sauce
2 T soy sauce
1.5 t curry powder
1/3 c sweetened condensed milk
wooden skewers, soaked in water for 30 minutes or more
for the sauce:
1 can of coconut milk
¼ c red curry paste (commercial or homemade)
1 c peanut butter
2 T rice vinegar
2 T brown sugar (or more/less to taste)
1/2 c water
salt to taste
To serve: cucumber sticks, sticky rice and lime wedges
Combine all of the ingredients for the marinade in a medium saucepan and cook for about 5 minutes. Pour into a bowl and let the mixture cool completely. Add the pork, cover and refrigerate for at least 1 hour.
For the satay sauce, whisk all of the listed ingredients together in a saucepan and cook until smooth. Let cool.
Heat the grill and thread the pork onto the skewers. Brush the pork with the marinade and grill until slightly charred. Serve with cucumbers, lime, the satay sauce and some sticky rice.