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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.