This Pot Pork Satay Dish Is A Pure Delight
Servings: 10 Servings
- 6-8 Droppers THC or CBD Tincture
- 5 Large Metal Skewers
- 1 Tablespoon Kosher Salt
- 1 Whole Pork Shoulder Roast 2 ½ Pounds
- 1/2 Bunch Lightly Packed Cilantro Leaves & Stems
- 1 Teaspoon Tamarind Paste
- 1 Tablespoon Fish Sauce
- 2 Tablespoons Soy Sauce
- 1/4 Cup Rice Vinegar
- 1/2 Teaspoon Cayenne Pepper
- 1 Teaspoon Chipotle Chili Powder
- 2 Teaspoons Ground Coriander
- 3 Tablespoons Ancho Chili Powder
- 1/4 Cup Light Brown Sugar
- 8 Cloves Garlic Peeled
- 1 Large Shallot Roughly Chopped
- 1 Piece Fresh Ginger Root 2”, Sliced
- 1 Teaspoon Ground Turmeric
- 1 Piece Turmeric Root 2”, Peeled, Sliced Thin Across The Grain
- Mixing bowl
I have fond memories of trying the non-infused version of this dish years ago, and whenever I spot it on the menu at my local eatery, I never hesitate to order it. This decade-long obsession with this particular delicacy is what led me to come up with this recipe for Pot Pork Satay.For those of you who may be unaware of what to expect with this Pot Pork Satay, I promise you, you will be happy with every single bite. It tastes phenomenal, looks (and smells) incredible, and the mellow vibes that it delivers are truly unbeatable!
- For starters, put your turmeric into a food processor. Follow that up with your powdered turmeric, cilantro, tamarind paste, fish sauce, soy sauce, your desired amount of cannabis tincture, rice vinegar, cayenne, chipotle, coriander, ancho chili powder, brown sugar, garlic, shallot, and ginger.
- Once all of those ingredients are in the food processor, blend everything up until the contents develop a paste-like texture and consistency.
- Next, grab your pork, and cut it into 1 ½” cubes. Be sure to slice off any excess fat, as well.
- Place those pork cubes in a bowl, and proceed to season them with salt, before you pour in that marinade. Using your hands, massage the ingredients thoroughly into the pork until every part of each cube is fully coated.
- Cover the whole thing in cellophane, before tossing it into the fridge for 4-18 hours.
- Following that lengthy marination period, you’ll need to preheat your outdoor grill. Set it on “Medium-to-High” heat, and don’t forget to gently oil your grate to avoid any sticking in the grilling process.
- Then, skewer your pork pieces. The cubes can be touching, but be sure not to smash them together.
- Don’t throw out that marinade just yet, put it to the side for the time being.
- Place your pork-filled skewers on the grill, and proceed to brush on the remaining marinade throughout the course of the grilling process.
- Grill these babies for about 10 minutes on each side. When the pork is still somewhat pink in the middle and firm to the touch, you can remove them from the grill.
- Check their internal temperature with a thermometer. You’re looking for them to be 145°. If they are, you can feel free to dive in!
Cost: Approx. ~ $25
And that’s how you make Pot Pork Satay from scratch!
Serving: 1Portion | Calories: 153kcal | Carbohydrates: 8.1g | Protein: 10.3g | Fat: 8.8g | Cholesterol: 36mg | Sodium: 898mg