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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