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Asian grilled pork shoulder satay skewers on a black plate

Grilled Pork Shoulder Skewers - Malaysian Pork Satay Recipe

Best recipe for Thai inspired Paleo Pork Satay Skewers / Penang Pork Skewers with an amazing Asian marinade. The marinated pork shoulder is threaded on skewers and grilled over hot coals. Serve them with rice and peanut sauce or paleo almond satay sauce! These moist grilled pork shoulder skewers smothered in a rich and flavorful sweet and salty satay marinade are sure to be a hit this summer at any bbq party. 

Course Appetizer, main
Cuisine Malaysia
Keyword grilled pork shoulder, grilled pork skewers, pork satay recipe
Prep Time 10 minutes
Cook Time 20 minutes
Marinating 4 hours
Total Time 30 minutes
Servings 4

Ingredients

  • 2 1/2 inch piece turmeric root peeled and sliced thinly
  • 1 teaspoon ground turmeric or to taste1
  • 2 inch piece fresh ginger root, sliced
  • 1 large shallot roughly chopped
  • 8 cloves garlic peeled
  • 1/4 cup coconut sugar or brown sugar
  • 2 1/2 tablespoons ancho chili powder
  • 1/2 tsp cumin
  • 1 tsp chipotle chili powder
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cayenne pepper optional
  • 4 tbsp coconut milk optional
  • 1/4 cup rice vinegar
  • 2 tablespoons coconut aminos or soy sauce for non paleo
  • 1 tablespoon fish sauce
  • 1 teaspoon tamarind paste
  • 1/2 bunch cilantro leaves and stems
  • 1 2 1/2 pound pork shoulder roast cut into cubes
  • 1 tablespoon kosher salt
  • Spring onions for serving
  • Satay Sauce for Dipping
  • 5 large metal skewers

Instructions

  1. Place fresh turmeric in a food processor along with powdered turmeric. Add in the fresh ginger, shallots, garlic cloves, coconut sugar, ancho or chipotle chili powder, coriander, cumin, cayenne, rice vinegar, coconut milk, coconut aminos, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
  2. Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl and season with some sea salt. Pour in the marinade. Now mix and massage the pork with your hands until completely coated. Cover the bowl with plastic wrap and refrigerate for 4 to 18 hours.
  3. Take meat out of the fridge 30 minutes before grilling.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread the pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade for brushing.
  5. Grill the skewers, brushing on the reserved marinade as you grill the other side, until pork just starts to firm up but is still slightly pink in the center, about 9-10 minutes per side. This depends on the size of your cubes. Never go by time, always go by looks, feels and temperature. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately with Satay Sauce and Cucumber Salad.

Recipe Notes

  • Substitute 2 teaspoons powdered turmeric for the fresh kind, if you like.
  • Use any kind of chili powder you prefer.
  • The coconut milk is optional but adds sweetness and helps tenderize the meat, but I think it's perfectly fine without.
  • You can use bamboo skewers instead. Just soak them in water beforehand.
  • You can use a fairly large chunk of pork, because it doesn't take long to develop that beautifully brown, crusty exterior on the grill.
  • You can grill those under a broiler turned to high. Or in the oven at 500 degrees!
  • Serve over rice with peanut satay sauce and my creamy cucumber salad.