Pork satay, a staple among hawkers in Singapore, is typically very sweet. Bryant Ng’s version, which he marinates in a combination of lemongrass and coconut milk, is more balanced. He also adds extra fennel seeds, making the tender skewered meat even more aromatic.
Slideshow:Asian Recipes for the Grill
Recipe from Food & Wine America's Greatest New Cooks
1/2 teaspoon shrimp paste (see Note) or anchovy paste
1 tablespoon vegetable oil, plus more for brushing
1 1/2 pounds pork shoulder, cut into 1-by-1/4-inch strips
1 teaspoon granulated sugar
Lime wedges, for serving
How to Make It
In a food processor, combine the shallots, coconut milk, lemongrass, chile, nuts, palm sugar, fennel seeds, crushed red pepper, black pepper, shrimp paste, 1/2 teaspoon of salt and the 1 tablespoon of oil. Process until a paste forms.
In a large bowl, toss the pork strips with the shallot paste, 1 teaspoon of salt and the granulated sugar. Cover with plastic wrap and refrigerate overnight.
Soak 12 bamboo skewers in water for at least 30 minutes. Light a grill. Thread the pork onto the skewers, brush with vegetable oil and season with salt. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 10 minutes. Transfer the pork skewers to a platter and serve with lime wedges.
Shrimp paste is available at Asian markets.
Light, fruit-forward Dolcetto
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