Pork Satay (or Chicken)

Cut pork into long strips (about 6 inches if you are lucky). Prepare marinade of:

• 2 cups of olive oil
• 2 t dried lemongrass
• 8 T minced garlic
• 2.5 T red pepper flakes
• 8 T curry powder
• 8 T fish sauce

Soak strips of meat over night in this concoction (I made 16 pounds of meat with it, so scale as needed). Take skewers (they too need to be marinated, but in water and only for an hour or so), and skewer meat so that the look like they do in the picture above, one six inch piece of meat, or any combination of meat to make about 6 inches. Grill for about 5 minutes per side. Serve with Thai Almond Suace (recipe already posted), and a less watery Coconut Red Curry Sauce (also posted previously)

What can I say, I'm a big pork, big Thai guy.