Recipes Cuisine Asian Malaysian Penang Pork Satay 4.7 (18) 14 Reviews 8 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 19, 2024 Save Rate Print Share Add Photo 8 8 8 8 Prep Time: 30 mins Cook Time: 20 mins Additional Time: 4 hrs Total Time: 4 hrs 50 mins Servings: 10 Yield: 2 1/2 pounds pork satay Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 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. 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. 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. 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 Use any kind of chili powder you prefer and substitute 2 teaspoons powdered turmeric for the fresh kind, if you like. A satay marinade usually gets a splash of coconut milk, which adds sweetness and apparently helps tenderize the meat, but I think it's perfectly fine without. You can use bamboo skewers instead. Just soak them in water beforehand. Get the recipe for Peanut Dipping Sauce to serve with the satay. I Made It Print 24 home cooks made it! Nutrition Facts (per serving) 153 Calories 9g Fat 8g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 153 % Daily Value * Total Fat 9g 11% Saturated Fat 3g 16% Cholesterol 36mg 12% Sodium 898mg 39% Total Carbohydrate 8g 3% Dietary Fiber 1g 4% Total Sugars 4g Protein 10g 21% Vitamin C 3mg 3% Calcium 28mg 2% Iron 1mg 7% Potassium 268mg 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.