Penang Pork Satay
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.
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.