Malaysian Pork Satay

• 4 ounces vegetable oil
• 2 stalks lemon grass trimmed and sliced very thin, about 1/16-inch
• 4 cloves garlic roughly chopped
• 1 tablespoon galangal finely grated
• 1/2 cup granulated sugar
• 2 teaspoons kosher salt
• 2 teaspoons turmeric
• 2 tablespoons peanuts ground and roasted in a dry pan, or ground fried peanuts
• 2 pounds pork leg cut into bite size wafers
• 30 bamboo skewers about 10-inch long, soaked in warm water for an hour
• 2 cucumber Kirby variety preferred, medium, cut in 1-inch pieces
• 1/2 red onion small, cut in 1/2-inch pieces
• 1/2 cup dried red chile peppers stems and seeds removed, about 1/2 oz.
• 1 teaspoon dried shrimp
• 1/2 cup vegetable oil
• 2 shallots medium, roughly chopped
• 2 cloves garlic roughly chopped
• 2 stalks lemon grass trimmed and sliced very thin, about 1/16-inch
• 2 teaspoons galangal finely grated
• 3 cups water
• 1 1/2 cups peanuts roasted in a dry pan or deep-fried and finely ground
• 3/4 cup granulated sugar
• 2 teaspoons kosher salt

1. 1. In a blender, puree the lemon grass, garlic, galangal, and as much water necessary to facilitate blending, until it becomes a smooth marinade. Transfer to a bowl and add the sugar, salt, turmeric, and peanuts. Pour the marinade over the pork and massage thoroughly (you may wish to use gloves or tongs, since the marinade will stain your fingers). Marinate, covered, in the refrigerator for 24 hours
2. 2. Pierce the marinated pork onto the skewers, aiming for the center of the meat so that it lays flat on the skewers. Arrange 3 to 5 pieces onto each skewer for handling
3. 3. Arrange the cucumber and onion on a plate
4. 4. Grill the satay over glowing coals or in a grill pan, turning often, until they are cooked through and the marinade has caramelized.
5. 1. Cover the chiles and shrimp with 1 cup of room temperature water; soak for 30 minutes and drain well
6. 2. Make a semi-smooth spice paste by pureeing the oil, shallots, garlic, lemon grass, galangal, drained dried shrimp, and chiles in a blender
7. 3. Heat a 2-quart saucepan over medium heat. Add the pureed spice paste and cook on medium heat until the mixture is fragrant and the oil begins to separate from it, about 5 to 10 minutes
8. 4. Add the water and peanuts; stir well. Bring back to a boil, lower the heat, and simmer for 1 hour, stirring often. Add the sugar and salt. Continue to cook until the "raw" flavor has dissipated, up to 2 hours, adding water as needed to compensate for evaporation

vegetable oil, thin, garlic, granulated sugar, kosher salt, turmeric, peanuts ground, pork, skewers, cucumber kirby, red onion, red chile peppers, shrimp, vegetable oil, shallots, garlic, thin, water, peanuts, sugar, kosher salt

Taken from www.yummly.com/recipe/Malaysian-Pork-Satay-2255165 (may not work)