{"id":17063,"date":"2020-07-26T07:18:36","date_gmt":"2020-07-26T13:18:36","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/grilled-pork-shoulder-skewers-malaysian-pork-satay-recipe-paleo\/"},"modified":"2021-08-06T00:24:39","modified_gmt":"2021-08-06T06:24:39","slug":"grilled-pork-shoulder-skewers-malaysian-pork-satay-recipe-paleo","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/grilled-pork-shoulder-skewers-malaysian-pork-satay-recipe-paleo\/","title":{"rendered":"Grilled Pork Shoulder Skewers – Malaysian Pork Satay Recipe (Paleo)"},"content":{"rendered":"

Paleo Grilled Pork Shoulder Skewers aka Malaysian Penang Pork Satay – as crisp, smoky, juicy, and delicious as those skewers you get at Asian night markets. Paleo and gluten-free!  Jump to Recipe<\/a> <\/em><\/p>\n

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Grilled Pork Shoulder Skewers ” Penang Satay ” – the best way to grill pork! <\/h2>\n

We all know what satay is, right? Do I have to go there? Let’s just call them the best skewers ever! Juicy marinated pork or chicken threaded onto skewers and cooked over the charcoal grill until charred. It is always served with a sweet-and-spicy peanut dipping sauce aka satay sauce? If you want to keep these skewers paleo, you might want to serve them with chili sauce or a quick homemade paleo satay sauce made with almond butter. <\/p>\n

You’ll find pork satay in Thai, Indonesian and Malaysian restaurants but also at many a regular restaurant, though more often in the appetizer section.<\/p>\n

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These paleo grilled pork shoulder skewers might be the most delicious satay I’ve ever had and they are made without refined sugar. They come with a perfectly sweet and aromatic marinade that ist brushed on the meat as it cooks and drizzled over it right after it comes off the grill.<\/p>\n

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I like these with chili dipping sauce spooned on top or with paleo satay sauce<\/a>. The pork is deeply charred on the exterior thanks to the coconut sugar in the marinade, but not bitter. The crisp crust gives way to a juicy interior that melts in your mouth in the way that only well-rendered pork fat can. <\/p>\n

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Which meat to pick for pork satay <\/h2>\n

As for the meat, the pork shoulder ( aka pork butt) you’ll find at any supermarket will work perfectly well in its place.<\/p>\n

Use a fairly large chunk of pork, because it doesn’t take long to develop that beautifully brown, crusty exterior on the grill. Or in a broiler turned to high. Or in the oven at 500 degrees! Serve over rice with paleo satay sauce (try this<\/a> recipe here) or regular Thai peanut sauce and my dairy-free creamy cucumber salad<\/a>.<\/p>\n

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How to cut pork shoulder for making satay skewers: <\/h2>\n

So what size pieces to use. At some restaurants, you’ll find satay as long strips of meat that are threaded onto skewers individually. At most street food stands, you’ll find the pork ones as smaller chunks. After trying strips and chunks I found that you get the best results with smaller chunks, threaded together as tightly as possible without squishing. This not only minimizes the length of the muscle fibers for more tenderness but also prevents them from drying out before they char properly.<\/p>\n

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Tips <\/h2>\n