Charcoal-grilled satay is better than any other satay. I had never done it, so I had difficulty in finding the right way to fan the charcoal. You don’t want the charcoal to be burning red, but just the right heat for the satays to cook evenly.
Pork satay is made using leaner part of the pork, cut into long thin pieces. The marinades can be anything between two to six hours or even longer. This recipe is very easy to make, and easier if I can grill them on electric grill. The marinade has to be finely ground. I find that galangal provides the excellent texture to the spice. Even without garlic and shallots, two of the must haves in satay making, they turned out to be just as delicious!
Not a pork fan? Substitute it with beef or chicken. The satay is tasty enough without any sauce, but if you want to fancy it up, serve with sweet soy sauce dip with shallots or peanut sauce.
1 kg pork, sliced thinly
60 g fresh galangal
4 stalks lemongrass
20 g (1/3 cup) coriander seeds
5 g fresh turmeric
175 g sugar
2 tbsp lime juice
1/4 cup sweet soy sauce
2 tsp salt
50 bamboo skewers
Grind galangal, lemongrass, coriander seeds and turmeric till fine
Mix pork slices, spice paste, sugar, lime juice, soy sauce and salt in a big bowl. Marinade for 2 - 4 hours in the fridge, covered
Cut the sliced meat into thinner strand and thread it on to bamboo skewers. The technique of skewing is very important to get moist satay. Use circular motion to thread it into skewer to get the meat as thick as possible on every part of the skewer
Grill on open fire (using charcoal on a satay griller, if possible) 5 minutes each side. Place the satays close together so that the moisture doesn't dry out while grilling
When grilling pork satay, make sure all part of satay, from bottom till tip, is all browned evenly. When the bottom to top is browned, the tip is always slightly burnt. Cut the burnt part with a pair of scissors before serving
Substitute the pork with either beef or chicken. Beef needs longer marinade time, chicken needs less time.
Pour the rest of the marinade liquid on the satays when grilling.
Serve with cut cucumbers and shallots
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