Penang Pork Satay
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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."
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Ingredients4 h 50 m servings 153
Original recipe yields 10 servings (2 1/2 pounds pork satay)
- 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.
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- Chef's Notes:
- Substitute 2 teaspoons powdered turmeric for the fresh kind, if you like.
- Use any kind of chili powder you prefer.
- 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.
Per Serving: 153 calories; 8.8 8.1 10.3 36 898 Full nutrition