Penang Pork Satay – Maybe Just Like the One at the “Penang Pork Satay”





I’m not exactly sure how much pork satay they eat in Penang,
or if they flavor it like I do here, but I’m fairly confident that if I handed
one of these skewers to your average pork-loving Malaysian, they would enjoy
it. By the way, I did a search, and there’s actually a restaurant in Penang
called, “Penang Pork Satay.” It doesn’t get great reviews, but if you’ve
happened to try it, please let me know how this compares.


Like I said in the video, a satay marinade usually gets a
splash of coconut milk, but I think it’s perfectly fine without. Besides adding
a little sweetness, it also apparently helps tenderize the meat, but we have
both those things covered here, with the sugar, ginger, and turmeric. Of
course, by opening a can, you’ll force yourself to make curry with the rest, so
either way is a win.






As far as the grilling time goes, we simply want to cook it
through, and then stop, which is going to happen in a relatively short amount
of time. That’s what I like a fairly large size chuck of pork, so we have enough
time to get that beautifully brown, crusty exterior. If you don’t have, or can’t
use a grill, you should definitely make this anyway. It would work just about
the same under a broiler set on high, or roasted in a 500-degree oven. Regardless
of how you cook it, or whether you tweak the ingredients, I really do hope you
give this a try soon. Enjoy!






2 1/2 to 3 pounds boneless pork shoulder, cut into 1.5-inch
cubes



1 tablespoon kosher salt




For the marinade:



2 to 3 inch piece of fresh turmeric root, peeled, sliced or 2
teaspoons ground turmeric



2-inch piece ginger root, sliced



1 large or 2 small shallots



8 to 10 garlic cloves



1/4 cup light brown sugar



3 tablespoons ancho or other ground chili powder



2 teaspoons ground coriander



1 teaspoon chipotle



1/2 teaspoon cayenne



1/4 cup rice vinegar



2 tablespoons soy sauce



1 tablespoon fish sauce



1 teaspoon tamarind paste



1/2 cup packed cilantro leaves and stems




- Mix and marinate for 4 to 18 hours, then grill until
cooked through.




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