Even picky family members will eat this easy-to-make taco salad because you can serve any of the components on the side. When I serve with taco shells, I occasionally let my five-year-old assemble tacos from the ingredients (without the salad dressing). To taste, top the salad with Cheddar cheese, avocado, cilantro, and tortilla chips. Yum!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 50 mins |
| Servings: | 10 |
| Yield: | 2 1/2 pounds pork satay |
Ingredients
- 2 ½ 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
- ¼ cup light brown sugar
- 3 tablespoons ancho chili powder
- 2 teaspoons ground coriander
- 1 teaspoon chipotle chili powder
- ½ teaspoon cayenne pepper
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon tamarind paste
- ½ bunch lightly packed cilantro leaves and stems
- 1 (2 1/2 pound) pork shoulder roast
- 1 tablespoon kosher salt
- 5 large metal skewers
Instructions
- Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
- Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
- Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.
- Substitute 2 teaspoons powdered turmeric for the fresh kind, if you like.
- Use any kind of chili powder you prefer.
- A satay marinade usually gets a splash of coconut milk, which adds sweetness and apparently helps tenderize the meat, but I think it’s perfectly fine without.
- You can use bamboo skewers instead. Just soak them in water beforehand.
- Get the recipe for
- .
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 898 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I like to use this marinade to make ribs! Try it with some peanut sauce on top. Delicious!
Definitely make the peanut sauce to go with it.
This was really good and flavorful…but I combined with my favorite spicy Thai peanut sauce from this website and the two together were almost too spicy. I could not find the ancho chills powder…and so substituted half aleppo Chilli powder and regular chili powder. This might have accounted for more of the heat. But I will definitely find the ancho and try this one again.
My dad loved it! My mom was Asian, too!
Chef John does it again! This was amazing!
Excellent .. I made it and got it right first time. Deliver as promised
Pretty good I liked it. There’s probably one spice in there I might not be to crazy about or maybe needed some lemon. Overall was good.
Brought my husband to tears…such a great recipe! I did add the coconut milk to the marinade since I knew I would have it left from the peanut dipping sauce recipe.I have already sent the recipe to my daughter and sister. Wonderful!!!
We made these skewers, opting to forego the peanut sauce and they were… AMAZING! Wouldn’t change a thing on the recipe. We cooked them in the broiler given the show outside, but they were tender and very flavorful. We love Chef John at our house, so this was a natural fit. As the kids are fond of saying… “and as always, ENJOY!”
Delicious but however we did it…it was WAYYYY too salty and we could barely eat it.
Delicious! I opted for pork that was labeled carnitas. I didn’t want to buy an 8 lb. pork butt/shoulder. The meat came out really tender after using the baking option.
I made this according to the recipe. It turned out delicious. I maybe let it marinate a little too long (24 hours), so the flavors were strong. Served it with a peanut sauce, coconut rice, and cucumber salad. Highly recommended.
Made this on a cast iron and used satay-sized bamboo skewers instead of on the grill. Turned out perfect! Served with satay peanut sauce and the usual satay sides of smashed rice, cucumber and onion.