Penang Pork Satay
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
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Instructions
- 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.
Source
Original recipe: View Original