- Published Aug 29th
- Ready In4h 50m
Penang Pork Satay Ingredients
The following are the ingredients needed to make delicious Penang Pork Satay for 10 servings:
- 2 1/2 inch piece turmeric root, peeled and sliced thinly across the grain
- 1 teaspoon ground turmeric, or to taste
- 1 (2 inch) piece fresh ginger root, sliced
- 1 large shallot, roughly chopped
- 8 cloves garlic, peeled, or more to taste
- 1/4 cup light brown sugar
- 3 tablespoons ancho chili powder
- 2 teaspoons ground coriander
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon tamarind paste
- 1/2 bunch lightly packed cilantro leaves and stems
- 1 (2 1/2 pound) pork shoulder roast
- 1 tablespoon kosher salt
- 5 large metal skewers
Penang Pork Satay Cooking Instructions
- Ready In4h 50m
To cook Penang Pork Satay, you need about 30 minutes of preparation time. The time needed to cook this Penang Pork Satay is about 20 minutes , and you can serve your Penang Pork Satay within 4 hours 50 minutes . The following are the steps to cook Penang Pork Satay easily:
- 1 Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
- 2 Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
- 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
- 4 Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.
- Chef's Notes:
- Substitute 2 teaspoons powdered turmeric for the fresh kind, if you like.
- Use any kind of chili powder you prefer.
- A satay marinade usually gets a splash of coconut milk, which adds sweetness and apparently helps tenderize the meat, but I think it's perfectly fine without.
- You can use bamboo skewers instead. Just soak them in water beforehand.
- Get the recipe for Peanut Dipping Sauce.
Per Serving: 153 calories; 8.8 grams of fat; 8.1 grams of carbohydrates; 10.3 grams of protein; 36 milligrams of cholesterol; 898 milligrams of sodium.