Pork Shoulder Satay

Pork Shoulder Satay

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February 18, 2016


1-2 lb pork shoulder steaks or roast


1 cup plain yogurt

1/4 cup chopped cilantro (optional)

2-3 garlic cloves, crushed

1 Tbsp. grated fresh ginger

juice of a lime (2-3 Tbsp.)

2 tsp. curry paste or powder

1/2 tsp. salt


1Trim any excess fat off the steaks and cut into cubes or thin strips. Combine all the marinade ingredients in a bowl (or zip-lock bag) and add the pork; stir to combine, then cover (or seal) and refrigerate for a few hours, or up to a day. (It can also be frozen in its marinade.)

2When you’re ready to make satay, soak a small handful of bamboo skewers in water for at least 10 minutes, while you preheat the broiler or grill. Thread the meat onto the skewer, packing it tightly to keep it moist and uniform. Broil or grill for 5-10 minutes, or until cooked through and starting to char a bit on the edges.

3Serves 4-6.


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