Penang Pork Satay Recipe

Pork shoulder: Cut into thin strips, this cut of meat is ideal for grilling as it remains tender and juicy.

Soy sauce: Adds a salty and umami flavor to the marinade.

Fish sauce: Provides a distinct salty and savory taste typical of Southeast Asian dishes.

Brown sugar: Balances the saltiness with a touch of sweetness.

Curry powder: A blend of spices that adds warmth and complexity to the dish.

Turmeric powder: Gives the satay a beautiful golden color and earthy flavor.

Ground coriander: Adds a citrusy and slightly sweet note to the marinade.

Ground cumin: Contributes a warm, nutty flavor.

Garlic: Minced to infuse the marinade with its pungent aroma.

Vegetable oil: Helps to coat the pork and prevent it from sticking to the grill.

Bamboo skewers: Soaked in water to prevent burning during grilling.

To ensure the pork absorbs maximum flavor, make small cuts or score the surface of the pork strips before marinating. This allows the marinade to penetrate deeper into the meat. Additionally, if you have the time, marinate the pork overnight in the refrigerator for an even more intense flavor. When grilling, keep a close eye on the skewers to avoid overcooking, as the thin strips can cook quickly. Rotate the skewers frequently to achieve an even char and prevent burning.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile when marinated and grilled, making them a suitable alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can mimic the salty and savory elements of fish sauce, though it lacks the fishy undertone.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the other flavors in the marinade.

• curry powder - Substitute with garam masala: Garam masala has a similar blend of spices and can provide a comparable depth of flavor.

• turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique, slightly sweet flavor, though it is more expensive.

• ground coriander - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and citrusy flavor profile.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds can provide a similar warm, earthy flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative with a similar cooking profile.

• bamboo skewers - Substitute with metal skewers: Metal skewers are reusable and can withstand high grilling temperatures without soaking.

• Allow the pork satay to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Place the cooled satay in an airtight container or wrap it tightly with aluminum foil or plastic wrap.
• Store in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the skewers in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.
• Once frozen, transfer the satay to a freezer-safe bag or container. Label with the date to keep track of freshness.
• For best results, consume frozen satay within 2-3 months.
• When ready to eat, thaw the satay in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, reheat on a grill or stovetop for a few minutes on each side.
• Avoid microwaving as it can make the meat tough and dry.

• Preheat your oven to 350°F (175°C). Place the pork satay on a baking sheet lined with aluminum foil. Cover the skewers with another piece of foil to prevent them from drying out. Bake for about 10-15 minutes, or until heated through.

• Use a microwave for a quick reheat. Place the pork satay on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway to ensure they don't overcook.

• Reheat on the stovetop for a slightly charred flavor. Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the pork satay in the skillet and cook for 2-3 minutes on each side, until warmed through.

• For a smoky touch, use a grill. Preheat your grill to medium heat. Place the pork satay on the grill and cook for 1-2 minutes on each side, just until they are heated through and have a slight char.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pork satay in the air fryer basket in a single layer. Cook for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the marinade ingredients and mix them thoroughly with the pork strips.

• Measuring spoons: These are essential for accurately measuring the soy sauce, fish sauce, brown sugar, curry powder, turmeric powder, ground coriander, ground cumin, and vegetable oil.

• Garlic press: This tool will help you mince the garlic cloves quickly and efficiently.

• Bamboo skewers: Soak these in water to prevent them from burning on the grill, and use them to thread the marinated pork strips.

• Grill: Preheat this to medium-high heat to cook the pork skewers evenly and give them a delicious char.

• Tongs: Use these to turn the skewers on the grill, ensuring they cook evenly on all sides.

• Cutting board: A sturdy surface for cutting the pork shoulder into thin strips.

• Knife: A sharp knife is essential for slicing the pork shoulder into thin strips.

Prepare the marinade in advance: Mix the soy sauce, fish sauce, brown sugar, curry powder, turmeric powder, ground coriander, ground cumin, garlic, and vegetable oil the night before.

Use pre-cut pork: Buy pork shoulder already cut into thin strips to save prep time.

Marinate in a ziplock bag: Place the pork strips and marinade in a ziplock bag for easy mixing and cleanup.

Pre-soak bamboo skewers: Soak bamboo skewers in water while the pork marinates to save time later.

Batch grill: Grill multiple skewers at once to reduce cooking time.