Name: Penang Pork Satay
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Turmeric root, peeled and sliced thinly across the grain - 2 ½ inch piece; Ground turmeric, or to taste - 1 teaspoon; Fresh ginger root, sliced - 1 (2 inch) piece; Shallot, roughly chopped - 1 large; Garlic, peeled, or more to taste - 8 cloves; Light brown sugar - ¼ cup; Ancho chili powder - 3 tablespoons; Ground coriander - 2 teaspoons; Chipotle chili powder - 1 teaspoon; Cayenne pepper - ½ teaspoon; Rice vinegar - ¼ cup; Soy sauce - 2 tablespoons; Fish sauce - 1 tablespoon; Tamarind paste - 1 teaspoon; Lightly packed cilantro leaves and stems - ½ bunch; Pork shoulder roast - 1 (2 1/2 pound); Kosher salt - 1 tablespoon; 5 large metal skewers - 1 tablespoon

Ingredients for - Penang Pork Satay

1. Turmeric root, peeled and sliced thinly across the grain 2 ½ inch piece

2. Ground turmeric, or to taste 1 teaspoon

3. Fresh ginger root, sliced 1 (2 inch) piece

4. Shallot, roughly chopped 1 large

5. Garlic, peeled, or more to taste 8 cloves

6. Light brown sugar ¼ cup

7. Ancho chili powder 3 tablespoons

8. Ground coriander 2 teaspoons

9. Chipotle chili powder 1 teaspoon

10. Cayenne pepper ½ teaspoon

11. Rice vinegar ¼ cup

12. Soy sauce 2 tablespoons

13. Fish sauce 1 tablespoon

14. Tamarind paste 1 teaspoon

15. Lightly packed cilantro leaves and stems ½ bunch

16. Pork shoulder roast 1 (2 1/2 pound)

17. Kosher salt 1 tablespoon

18. 5 large metal skewers 1 tablespoon

How to cook deliciously - Penang Pork Satay

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.