Penang Pork Satay Recipe

Pork shoulder: A tender and flavorful cut of pork that works well for grilling.

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

Fish sauce: A salty, umami-rich sauce that enhances the overall taste.

Brown sugar: Provides a touch of sweetness to balance the flavors.

Ground turmeric: Adds a warm, earthy flavor and a vibrant yellow color.

Ground coriander: Contributes a citrusy and slightly sweet flavor.

Ground cumin: Adds a warm, nutty flavor to the marinade.

Garlic: Provides a pungent and aromatic flavor.

Lemongrass: Adds a fresh, citrusy aroma and flavor.

Coconut milk: Adds a rich, creamy texture and subtle sweetness.

To enhance the flavor of your pork satay, make sure to finely chop the lemongrass and mince the garlic thoroughly. This ensures that the aromatic oils are fully released into the marinade, infusing the pork with a deeper, more complex flavor. Additionally, allow the pork to marinate for at least 1 hour, but for the best results, marinate it overnight in the refrigerator. This extended marination time allows the spices and coconut milk to penetrate the meat more effectively, resulting in a more tender and flavorful satay.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile, making them a good alternative for pork shoulder in satay recipes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami taste, though it lacks the fishy undertone.

• brown sugar - Substitute with honey: Honey can add the necessary sweetness and a bit of depth to the marinade.

• ground turmeric - Substitute with curry powder: Curry powder often contains turmeric and can provide a similar color and flavor.

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

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds can mimic the warm, earthy flavor of cumin.

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

• finely chopped lemongrass - Substitute with lemon zest: Lemon zest can provide a citrusy aroma and flavor similar to lemongrass.

• coconut milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it lacks the richness of coconut milk.

• Ensure the pork satay is completely cooled before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Place the cooled pork skewers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their flavor and moisture.
• For short-term storage, keep the pork satay in the refrigerator. They can be stored for up to 3-4 days.
• If you plan to store the pork satay for a longer period, freezing is the best option. Place the wrapped skewers in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the pork satay in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the pork satay on a grill or in an oven preheated to 350°F (175°C) for about 10 minutes or until heated through. This ensures they remain juicy and flavorful.
• Avoid microwaving the pork satay as it can make the meat tough and dry.

• Oven Method: 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. Heat for about 10-15 minutes or until the pork is warmed through. This method helps retain the moisture and flavor of the satay.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or coconut oil to the pan. Place the pork satay skewers in the skillet and cook for about 5-7 minutes, turning occasionally until heated through. This method gives a nice, slightly crispy exterior.

• Microwave Method: Place the pork satay on a microwave-safe plate. Cover with a damp paper towel to keep the meat moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook. This is the quickest method but may not retain the original texture as well.

• Grill Method: Preheat your grill to medium heat. Place the pork satay skewers back on the grill and heat for about 5-7 minutes, turning occasionally until warmed through. This method helps to maintain the grilled flavor and slight char.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork satay skewers in the air fryer basket in a single layer. Heat for about 5-7 minutes or until warmed through. This method is quick and helps to keep the satay crispy.

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

• Measuring spoons: These are essential for accurately measuring out the soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, and lemongrass.

• Measuring cup: Use this to measure the coconut milk.

• Knife: This is needed to cut the pork shoulder into bite-sized pieces and to finely chop the lemongrass.

• Cutting board: Use this as a surface for cutting the pork and chopping the lemongrass.

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

• Skewers: These are used to thread the marinated pork pieces before grilling.

• Grill: Preheat this to medium-high heat for cooking the skewers.

• Tongs: Use these to turn the skewers occasionally while grilling to ensure even cooking.

• Serving platter: Once the pork satay is grilled, place it on this for serving.

Prepare the marinade in advance: Mix soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, garlic, lemongrass, and coconut milk the night before to save time.

Use pre-cut pork: Buy pork shoulder already cut into bite-sized pieces to skip the cutting step.

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

Pre-soak skewers: Soak wooden skewers in water while the pork marinates to prevent burning on the grill.

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