In the Restaurant La Qingting, Phuket in Bangtao, Phuket they serve Satay cooked on a charcoal grill at your table and another dish named ‘Pork Sticks’, which is a Burmese street food called Wat Thar Dote Htoe.

Though Satay (Sate), Chicken, beef or lamb, is better known as Thai or Malaysian food, it actually originated from Indonesia, and the Indonesian version is by far the simplest and best, too me.

Satay is part of a Malaysian Chinese food cuisine that has originated from Java, Indonesia. It has been recognized as the national food of Indonesia and is widely available throughout the country. It is also well recognized and applauded in Southeast Asia which includes Malaysia, Brunei, Singapore, Thailand and Philippines along with Suriname and Netherlands due to the fact that Indonesia was once a Dutch colony.

Pork sticks on the other hand originates mainly from Burma. It’s a unique hearty pieces of pork marinated with spices/herbs and boiled in broth. Any part of the pork (pig) is normally used to dip into the pork based broth in the middle, and also dip into galic and chilli sauce for some spicy flavor.

Pork sticks also resembles the Indonesian sekba and the braised meats in the Malaysian and Singaporean dish kway chap.

Normally in Burma the cuts of pork meat used in the skewers include the internal organs of the pig, including its ears, skin and cartilage, tongue, and offal, including the liver, heart, intestines, kidneys, spleen, lungs, but due to we want guests to eat it we have westernised it a little to only include prime cuts to tempt the pallets of locals, expats and tourists alike.

The meat is well cooked in a large pan on a charcoal stove before simmering, and servered on the table in the same pot. The broth is made of light soy sauce, sugarcane, five-spice powder and bayleaf, ginger, oyster sauce, and an assortment of herbs, including lemongrass, mint, coriander, basil.

If you are staying long term or just for a few weeks in or around Bangtao go check out the La QingTing Phuket restaurant.

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