Pork Satay with Tamarind Marinade

Combine the vibrant, golden spice of fresh turmeric with its powdered counterpart in a food processor. Add a pinch of warmth from the ginger, then incorporate the pungency of shallot and garlic. A drizzle of brown sugar balances out the flavors, while the subtle heat of ancho chili powder and smokiness of chipotle add depth. Coriander provides a warm, earthy undertone, while cayenne injects a hint of fiery passion. The tanginess of rice vinegar and the savory umami of soy sauce, fish sauce, and tamarind paste meld together in perfect harmony. Finally, a sprinkle of fresh cilantro adds a pop of freshness to the blend.

Next, cut the pork into 1 1/2-inch cubes, carefully removing excess fat as you go. Place the pork in a bowl and sprinkle with salt to bring out its natural flavors. Pour in the marinade, mixing everything together until the pork is evenly coated. Use your hands to massage the marinade into the meat, ensuring it's fully incorporated. Cover the bowl with plastic wrap and refrigerate for 4 to 18 hours, allowing the flavors to meld together.

Preheat your outdoor grill to medium-high heat and lightly oil the grate with a neutral-tasting oil. Thread the pork cubes through skewers, arranging them so they're touching but not squished together. Reserve any leftover marinade for brushing the skewers during cooking.

Grill the skewers, brushing them with the reserved marinade every 5 minutes or so, until the pork just starts to firm up but remains slightly pink in the center. This should take about 10 minutes per side. Use an instant-read thermometer to check that the center of the pork has reached 145 degrees F (63 degrees C). Serve the skewers immediately, hot off the grill.