Penang Pork Satay – Grilled Pork Skewers – Food Wishes

Penang Pork Satay – Grilled Pork Skewers – Food Wishes

October 26, 2019 100 By William Morgan


hello this is chef john from food wishes
calm with penang pork satay that’s right
you’ve had beef satay and you’ve had
chicken satay but i’m hoping you have
not had pork satay since I really want
this recipe to be your first time
alright that’s how good this is and by
the way I’ve never been to Penang and
I’m only calling you at this because
we’re using the ingredients typical to
that area so to be clear I’m not saying
they make something like this in Penang
but I am saying that they could so with
that let’s go ahead and get started by
prepping some tumeric which we usually
use in this beautiful golden powdered
form but I actually found a piece of the
fresh root so this time I thought I’d
use that instead and I’m not sure if we
actually have to peel this for a
marinade but if we do the easiest way is
just to scrape it with a spoon which I’m
doing in a paper towel here to avoid
staining my hands too bad although a
little staining is fine because when
people ask us what it’s from we can tell
them about this recipe but anyway once
we have that skin scraped off we can go
ahead and give this a quick slice before
transferring it into our food processor
and of course if you can’t find the
fresh route we will just use the powder
it’s gonna work fine and I’ll give you
the measurements and by the way that
spoon scraping trick also works great
for ginger which we will also add some
of but a spoon will not work on the
shallots which we will have to peel and
slice with a knife and toss those in as
well along with a whole bunch of peeled
garlic followed by some brown sugar or
palm sugar if you have it but you don’t
and then we will spice this up with some
kind of ground chili powder and I went
with ancho but anything will work
we will also toss in some ground
coriander which fun fact is actually
from the seeds of the cilantro plant
we’ll also toss in a little bit of
chipotle plus of course a little kiss of
cayenne and then as far as our liquids
go we’ll do a little bit of rice vinegar
as well as some nice soy sauce and by
nice I mean not low-sodium
we will also sneak in a little bit Asian
fish sauce or as it’s called in Asia
fish sauce and then our one semi exotic
ingredient some tamarind paste which is
basically from a tropical bean like pod
which is sort of sweet but intensely
sour
so a little bit goes a long way and
that’s it we will finish up with a
handful of cilantro at which point we’ll
take this and process it or blend it
until we have a fairly fine ground paste
like this and that’s it as soon as
that’s accomplished all we need is some
chunks of pork to mix this with today
I’m gonna be using a big beautiful piece
of fatty pork shoulder also known for
some reason is pork butt which i think
has something to do with it once being
stored in barrels but anyway we’ll go
ahead and cut this up and for this I
generally don’t trim off too much fat
but if you do see a large solid piece
you go ahead and whack it off and as
long as you’re fairly consistent you can
cut this into whatever size pieces you
want okay because we want him to cook it
roughly the same rate and personally I
shoe for something about an inch and a
half square or as close as I can get it
so I went ahead and cubed up just over
two and a half pounds as shown trimming
off some but not much of the fat and
then once that set we can transfer it
into a large mixing bowl and we will
sprinkle over a generous amount of salt
which as I like to mention because I’m
using a large crystal kosher salt always
looks like way more than it is so please
save your cards and letters and then
what we’ll do is go ahead and pour in
our marinade and then get in there with
to clean paws and then mix and massage
this until it’s perfectly coated and
then what we’ll do once we’re sure this
is very very well mixed just go ahead
and cover the top with plastic and then
transfer it into the fridge for anywhere
between four and eighteen hours and if
you’re keeping score at home this time I
did mine for about five and that’s it
once our pork has experienced the
sensation of that marination we’ll go
ahead and pull it out and impel it on
some kind of skewers either bamboo ones
we’ve soaked in water or some metal ones
like I’m using which is probably a
little easier I’ll be a less authentic
way to go and there’s really only two
things you have to remember as you’re
doing this the first is we want the
pieces of meat touching but we don’t
want impressed and squish too tight
together and then the second more
important thing is do not stab your hand
doing this so we will go ahead and skew
our meat at which point we are ready to
grab some tongs and head to the grill
before we do one quick reminder not to
throw away the excess marinade because
if we want we can go ahead and brush
some of this on while our meats grilling
which by the way is perfectly safe as
long as the meat gets cooked after the
application all right so don’t brush
this stuff on the meat after it’s cooked
that is a lawsuit waiting to happen
but anyway let’s go ahead and head
outside and place these down over some
beautifully hot smoky coals and once we
have those place down we’re gonna cook
them for about 10 minutes per side or
until cooked through and as usual the
time I’m giving you is a total guess all
right so don’t go buy time since your
pieces of meat might be bigger or
smaller or your fire is hotter or not as
hot as mine and a good rule of thumb for
this is do it until the meat just firms
up or if it feels kind of soft and
springy let it go but once it just
starts to feel firm it’s probably done
and as I mentioned after we turn it if
you want to brush it with some of that
excess marinade go ahead that’s never a
bad idea plus if you have a bunch of
people standing around your grill
watching you this is never not a great
look and there’s a pretty good chance
you’re gonna end up getting tagged on
Instagram but anyway to recap we will
cook that for approximately 10 minutes
per side or until we’re sure it’s cooked
through at which point we’ll go ahead
and pull it off and head back inside
we’re happily we do not have to let it
rest which really has great news because
this stuff just looks and smells
insanely good and you’re gonna want to
tuck into that as soon as possible which
I’m going to do right now off the plate
and that my friends is one of the most
delicious pieces of pork you will ever
taste in your life and I really could
have just stood there eating the rest
but I went ahead and plated some objects
to some cucumber salad and peanut sauce
so I could take some pictures to use
this clickbait and then I continued on
eating and thoroughly enjoying I mean
this stuff just has all the flavors all
right sweet sour spicy aromatic smoky
and intensely savory and not to brag but
over the years we’ve done many gorgeous
and very delicious grilled pork dishes
but I really can’t remember any of them
being as delicious as this one oh and I
should mention this would have been more
authentic if we had added a little
splash of coconut milk to the marinade
but I didn’t one time and I loved it
just as much
so truth be told I didn’t want to open
up a whole can just use a little splash
but having said that suit yourself
I mean you are after all the Marvin Gaye
of your Penang pork satay and I’ve
actually heard through the grapevine
that the coconut milk can help tenderize
this even further although this really
was beautifully tender as is and yes of
course if you want to make this more of
a meal or you do one of those new trendy
high carb diets this is absolutely
fantastic on rice and by the way if you
do use pork shoulder there’s certain
parts of the muscle that are gonna stay
pink even when it’s cooked through which
I think the piece I just cut into is so
don’t let that throw you it’s fine oh
and you know how sometimes I’ll say the
salad is just a prop for these videos
this time it is not go find one of our
cucumber salad recipes and make it with
this and same for the peanut sauce but
anyway that’s it what I’m calling penang
pork satay if you’re looking for
something new and exciting for the grill
this one checks all the boxes it’s easy
beautiful intensely delicious and has a
very catchy name so for all those
reasons and more I really do hope you
give it a try soon so head over to food
which is calm for all the ingredient
amounts of more info as usual and as
always enjoy
you
you