Rosheen Kaul's pork satay skewers

Name: Rosheen Kaul's pork satay skewers
Cook time: 1 h 30 min
Yield: 40 skewers
Cuisine: Asian
Ingredients: 600g boneless pork shoulder*; 100g pork fat* (optional); 1 stalk lemongrass, white part only; 8 small Asian shallots, peeled; 1 slice galangal; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp five spice powder; ¼ tsp white pepper; 1½ tsp salt; 1 tsp brown sugar; 1 tsp neutral oil; 40 x 25cm bamboo skewers, soaked in cold water

Rosheen Kaul

December 19, 2022

Time:1-2 hoursMakes:40 skewers

Satay or sate originated in Indonesia, where you'll find many delicious regional variations using different proteins and marinades. Over time, the universally appealing skewers found their way into the cuisines of Malaysia, Thailand, the Philippines, China and the Netherlands. This version is served by Chinese Hainan vendors in Singaporean hawker centres. It's less sweet than its Indonesian or Malay counterparts, swapping out kecap manis for five spice in the marinade.

Ingredients

600g boneless pork shoulder*
100g pork fat* (optional)
1 stalk lemongrass, white part only
8 small Asian shallots, peeled
1 slice galangal
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
½ tsp five spice powder
¼ tsp white pepper
1½ tsp salt
1 tsp brown sugar
1 tsp neutral oil
40 x 25cm bamboo skewers, soaked in cold water

Satay glaze

100ml coconut milk
100ml vegetable oil
10g palm sugar

Method

1. Place the pork in the freezer to chill while making the marinade.
2. In a mortar and pestle or food processor, blend the lemongrass, shallots, galangal, ground spices, salt, sugar and oil into a smooth paste.
3. Slice the pork into 3-4cm steaks with a sharp knife. Slice each steak into strips about 1-2cm thick, then into small chunks always across the grain. Shortening the muscle fibres makes for more tender bites. Slice the pork fat, if using, into similar sized pieces.
4. In a bowl or lidded container, mix the pork chunks thoroughly with the spice paste to coat and marinate for at least an hour, or in the fridge, covered, overnight.
5. Thread the pork tightly onto skewers, adding 1 or 2 pieces of pork fat to each skewer, if using. There should be about 8-10cm of meat threaded onto each skewer. Keep refrigerated until ready to cook.
6. Whisk the coconut milk, oil and palm sugar together in a small bowl to make a glaze.
7. If using a charcoal barbecue, allow the charcoal to burn down to hot embers. Keep a piece of cardboard nearby to fan away flames. There will be flare-ups as fat drips onto the embers, but fanning will help keep the embers hot and the flames away from the skewers. Alternatively, use a gas barbecue or oven grill. Brush the glaze frequently over the satay skewers as they grill for a beautifully glossy finish. Serve immediately.
*Tip: Satay needs a good ratio of fat to lean meat to keep it juicy when grilled over high heat. Look for higher-welfare pork with some fat marbling, and pop it in the freezer to make slicing easier.
Serve with my satay sauce on the side (as pictured)
This recipe features in Rosheen Kaul's South-East Asian Christmas menu