Penang Pork Satay
Make pork satay with a marinade that has turmeric, ginger, and tamarind.
The marinade is made with fresh ingredients and spices. It's blended into a paste and mixed with pork.
The pork is then grilled on skewers until it's cooked through.
By Nadia Kovalenko
Posted October 1, 2026Share
Time
Calories
Servings
Difficulty
Description
Make pork satay with a marinade that has turmeric, ginger, and tamarind.
The marinade is made with fresh ingredients and spices. It's blended into a paste and mixed with pork.
The pork is then grilled on skewers until it's cooked through.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 18
2.5 inch piece turmeric root, peeled and sliced thinly across the grain
1 teaspoon ground turmeric, or to taste
1 (2 inch) piece fresh ginger root, sliced
1 large shallot, roughly chopped
8 cloves garlic, peeled, or more to taste
0.25 cup light brown sugar
3 tablespoons ancho chili powder
2 teaspoons ground coriander
1 teaspoon chipotle chili powder
0.5 teaspoon cayenne pepper
0.25 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon tamarind paste
0.5 bunch lightly packed cilantro leaves and stems
1 (2 1/2 pound) pork shoulder roast
1 tablespoon kosher salt
5 large metal skewers
Instructions
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1
Place the 2.5 inch piece of fresh turmeric, 1 teaspoon of ground turmeric, 2 inch piece of fresh ginger, 1 large shallot, 8 cloves of garlic, 0.25 cup of light brown sugar, 3 tablespoons of ancho chili powder, 2 teaspoons of ground coriander, 1 teaspoon of chipotle chili powder, 0.5 teaspoon of cayenne pepper, 0.25 cup of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of tamarind paste, and 0.5 bunch of cilantro in a food processor. Blend into a fine paste.
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2
Cut 2 1/2 pounds of pork shoulder into 1 1/2-inch cubes and trim off fat as needed. Season with 1 tablespoon of kosher salt. Pour in the marinade and mix until the pork is coated. Cover and refrigerate for 4 to 18 hours.
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3
Preheat an outdoor grill to medium-high heat. Thread the pork onto 5 large metal skewers. Reserve the leftover marinade.
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4
Grill the skewers, brushing on the reserved marinade, until the pork is slightly pink in the center, about 10 minutes per side. The internal temperature should be 145 degrees F.
Nutrition Facts
Servings 10
Amount Per Serving
-
Calories 153 kcal
% Daily Value *
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Total Fat 9g
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Saturated Fat 3g
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Cholesterol 36mg
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Sodium 898mg
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Total Carbohydrate 8g
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Dietary Fiber 1g
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Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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