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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