Name: Muu Sateh Recipe (Pork Satay)
Yield: 30 people
Ingredients: 36 wood skewers, 8 inches or so each, soaked in tepid water for 30 minutes; 1 Thai granite mortar and pestle; 1 charcoal grill, highly recommended, grates oiled; 1 piece pork back fat (highly recommended but optional) ((6-ounce)); 2 pounds boneless pork loin, cut into strips that are approximately 3 inches long, 1 inch wide, and 1/4 inch thick; 11/2 teaspoons coriander seeds; 1 pinch cumin seeds; 1 teaspoon kosher salt, plus extra for seasoning the skewers; 14 grams thinly sliced lemongrass, tender parts only, from about 2 large stalks; 1 piece peeled fresh or frozen (not defrosted) galangal, thinly sliced against grain ((14 gram)); 1 piece peeled fresh or frozen (not defrosted) yellow turmeric root, thinly sliced against grain ((14 gram)); 2 tablespoons granulated sugar; 6 tablespoons sweetened condensed milk, preferably Black & White or Longevity brand; 1/2 teaspoon ground white pepper; 1 cup unsweetened coconut milk, boxed, preferably; 1 1/2 cups Naam Jim Sateh, peanut sauce, page 281; 1 1/2 cups Ajaat, cucumber relish, page 283; 6 slices Pullman or other thick-cut white bread, lightly grilled or toasted, then quartered