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I’m not exactly sure how much pork satay they eat in Penang, but I’m confident that your average pork-loving Malaysian would enjoy this explosive combination of flavors. Use a fairly large chunk of pork, because it doesn’t take long to develop that beautifully brown, crusty exterior on the grill. Or in a broiler turned to high. Or in the oven at 500 degrees! Serve over rice with peanut sauce and cucumber salad.
Ingredients
- 2 ½ 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
- ¼ cup light brown sugar
- 3 tablespoons ancho chili powder
- 2 teaspoons ground coriander
- 1 teaspoon chipotle chili powder
- ½ teaspoon cayenne pepper
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon tamarind paste
- ½ bunch lightly packed cilantro leaves and stems
- 1 (2 1/2 pound) pork shoulder roast
- 1 tablespoon kosher salt
- 5 large metal skewers
Directions
Step 1
Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
Step 2
Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
Step 3
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
Step 4
Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.
Chef’s Notes:
Substitute 2 teaspoons powdered turmeric for the fresh kind, if you like.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 153 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat3g | 16% |
| Cholesterol36mg | 12% |
| Sodium898mg | 39% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 4% |
| Total Sugars4g | |
| Protein10g | |
| Vitamin C3mg | 13% |
| Calcium28mg | 2% |
| Iron1mg | 7% |
| Potassium268mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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