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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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4 h 50 m servings 153
Original recipe yields 10 servings (2 1/2 pounds pork satay)


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  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.
  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.
  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.
  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.
  • 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.

Nutrition Facts

Per Serving: 153 calories; 8.8 8.1 10.3 36 898 Full nutrition

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