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.

<!– /* Font Definitions */ @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:"MS 明朝"; panose-1:0 0 0 0 0 0 0 0 0 0; mso-font-charset:128; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:fixed; mso-font-signature:1 134676480 16 0 131072 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:-536870145 1073743103 0 0 415 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"MS 明朝"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page WordSection1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} –>

Original source: http://feedproxy.google.com/~r/blogspot/sBff/~3/Q9Zkm_zdmiU/penang-pork-satay-maybe-just-like-one.html