Even though the lean (and often dry) chicken satay that is a staple at nearly every Thai restaurant in the United States leads people to believe otherwise, the most common type of satay in Thailand by far is made of pork.
A classic pork satay, made on the streets of Thailand, is served with a mild, salty, sweet coconut-based peanut sauce that is redolent of the spices and herbs associated with Thai red or matsaman curry. A small, shallow bowl of cool, tangy cucumber salad brings balance to the ensemble, and thick slices of toast, cut into bite-size cubes, are often served alongside.
