Pork Satay 【猪肉沙爹】

A town called Tampin near my parent's house has a small Satay stall that sells pork and chicken satay from midnight to dawn hours. It is a very busy stall even though its hours are not ordinary, it is so busy that sometimes the customers had to grill their own satay to avoid hours of waiting!

I made satay for our Malaysian gathering not long ago, half of them Chicken satay and another half Pork satay, it turned out pretty legit!

鸡肉沙爹和牛肉沙爹是大家比较熟知的两款沙爹烤肉串，其实马来西亚的猪肉沙爹也非常好吃。我家乡附近有个小城叫淡边，那里有个沙爹摊是半夜出摊一直卖到凌晨的。

小摊的生意非常好，我和家人好几次半夜经过要去宵夜都得等上大半个小时甚至一个小时才能吃上他家的猪肉和鸡肉沙爹。有些和摊主相识的食客甚至自己动手烤沙爹呢！可见他家的生意有多火了。

不久前和同乡聚餐时我带了鸡肉沙爹和这款猪肉沙爹，味道很是不错哦！

Ingredients: (make around 20-25 skewers)

500 gm Pork Shoulder

20-25 bamboo skewers (soak in water for 15-20 minutes)

Marinate:

1/4 cup of fresh pineapple

1 inch (about thumb size) of fresh turmeric or substitute with 2 tsp of turmeric powder

1 inch (about thumb size) of galangal

1 inch (about thumb size) of ginger root

1 stalk of lemongrass (use only the white part)

4-5 shallots or 1 medium size of onion

2 tsp of coriander powder

1 tsp of fennel seeds

Other:

3 tbsp of sugar (more if you prefer your satay to be at the sweeter side)

1/4 tsp of salt

1 tbsp of oil

材料: (可做 20-25串沙爹)

500 gm 梅头肉 （切成指姆大的块状）

20-25 根竹签 （泡水 10-20分钟备用）

1 只 中型 洋葱 切大块状

1/2 根 黄瓜，切块

腌料:
1/4 杯 黄梨肉

1 寸 (大约指姆大)的新鲜姜黄 或 2 tsp的黄姜粉代替

1 寸 (大约指姆大)的 兰姜/galangal

1 寸 (大约指姆大) 姜/ginger root

1 根 香茅 (去老皮，只用白色部分)

4-5 只红葱 或 1 只 中型的洋葱

2 小勺 芫荽粉/ coriander powder

1 小勺小茴香/fennel seeds

其他：
3 大勺 糖 (喜欢甜一点的可以酌量增加)

1/4 小勺 食盐

1 大勺 食油

1. Cut pork shoulder into small bite size cubes. Dry roast fennel seeds and coriander powder in a pan for couple of minutes until fragrant, grind it using a coffee grinder or spice mill. 

2. Blend all ingredients listed under marinate with a little water in a blender to form a smooth paste.

3. Add the paste to pork pieces, mix well and season with sugar and salt and marinate over night, add 1 tbsp of oil before treading.

4.Store remaining spices if any, in a airtight container and freeze it up for next round.

5. Thread the pork pieces onto bamboo skewers, preheat oven to around 400 F then turn it to broil.

6. Lightly oiled a grill pan, line the chicken skewer on the pan and grill 5-6 minutes each side or until charred. Spray or brush some cooking oil in between for better grilling result.

Note: Grill as you would to any skewer if a outdoor grill is being used to make these satays.

Serve the skewers with 

Peanut dipping sauce - http://spicehunt.blogspot.com/2014/09/kuah-kacang-satay-peanut-dipping-sauce.html

1. 把猪肉切成指姆大的块状。小茴香和芫荽粉在一口锅里干煸至香味溢出，用个磨咖啡豆的机器或磨香料的机器磨成粉状。

2. 把腌料里的所有材料加一点水磨成糊状。肉块加入糖和盐拌匀后加入磨好的香料糊和一大勺油拌匀，冷藏腌制一个晚上。

3. 剩下的腌料可以装盒子里冻起来，下次再做。喜欢味道浓郁一点的也可把所有腌料都倒入腌鸡块。

4. 第二天把鸡肉串好，把烤箱预热至 400 F （200 C)，然后转成上火/broil。

5. 在一个带烤架的烤盘上薄薄地喷上一层油， 把肉串排好，入烤箱每面烤5-6分钟，间中取出喷或刷1-2次食油，烤至有焦香的效果即可。

注: 如果用户外的烤炉的话，预热烤炉之后每面烤3-4分钟至焦香即可。

沾上沙爹酱，就着黄瓜和洋葱一起吃。

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