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Penang Pork Satay
Penang Pork Satay
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Elevate pork skewers with Chef John's bold satay marinade including turmeric, ginger, shallots, and tamarind for a flavorful twist.
Ingredients:
  • 2.5 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
  • 0.25 cup light brown sugar
  • 3 tablespoons ancho chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon chipotle chili powder
  • 0.5 teaspoon cayenne pepper
  • 0.25 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon tamarind paste
  • 0.5 bunch lightly packed cilantro leaves and stems
  • 1 (2 1/2 pound) pork shoulder roast
  • 1 tablespoon kosher salt
  • 5 large metal skewers
Instructions:
  • Combine fresh turmeric, powdered turmeric, ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro in a food processor. Blend until smooth.
  • Cube pork into 1 1/2-inch pieces, removing excess fat. Season pork with salt in a bowl. Add marinade and mix thoroughly by hand until well coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
  • Heat up the outdoor grill to medium-high heat and lightly grease the grate. Skewer the pork, making sure the pieces touch without being squished together. Save any extra marinade for later.
  • Grill skewers, basting with reserved marinade, until pork is slightly pink in the center but just starting to firm up, about 10 minutes on each side. Check the temperature with an instant-read thermometer, it should read 145°F (63°C). Serve hot.

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