Where to Eat It: Bangkok
You’ll find satay throughout Southeast Asia, where beef and chicken are sometimes used, but pork is most popular in Thailand. Thin slices of meat are marinated in coconut milk, turmeric, and other spices before being skewered and grilled over charcoal. That’s just one part of the dish, though, as satay is also traditionally served with tangy achat (a pickled cucumber salad) and sweet-and-spicy peanut sauce. Satay originated in Indonesia, but its popularity in Thailand—you’ll see it being made on outdoor grills everywhere—is such that the rest of the world thinks it’s a Thai dish.
Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
Preheat the grill.
Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.