Malay Marinade for Grilled Pork
Elevate your barbecue game with this deeply aromatic Malay Marinade for Grilled Pork, a recipe bursting with Southeast Asian flair. The marinade combines rich coconut milk, umami-packed soy sauce, and the caramel-like sweetness of palm sugar, layered with bold spices like turmeric, cumin, and coriander for a beautifully complex flavor profile. Fresh garlic, ginger, shallots, and a touch of lime juice bring brightness, while a hint of chili paste adds customizable heat. Perfect for pork chops or tenderloin, this marinade ensures succulent, flavorful meat that's grilled to perfection in just minutes. Pair it with steamed rice, grilled vegetables, or a crisp salad for an unforgettable meal. Ideal for those who crave global flavors, this recipe is your ticket to a vibrant and satisfying dinner experience.
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Recipe Information
Ingredients
- 200 ml Coconut milk
- 3 tablespoons Soy sauce
- 2 tablespoons Palm sugar (or brown sugar)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Cumin powder
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 3 shallots Shallots, finely chopped
- 1 teaspoon Chili paste (adjust to taste)
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 800 grams Pork chops or pork tenderloin
Instructions
In a large mixing bowl, combine coconut milk, soy sauce, palm sugar, turmeric powder, ground coriander, and cumin powder. Whisk until the sugar is dissolved and the mixture is smooth.
Add the minced garlic, grated ginger, finely chopped shallots, chili paste, lime juice, salt, and black pepper to the bowl. Mix well to form a fragrant marinade.
Trim excess fat from the pork and pat it dry with paper towels. Place the pork in a zip-top bag or shallow dish.
Pour the marinade over the pork, ensuring it is well-coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 4 hours or overnight for the best flavor.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
Remove the pork from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Grill the pork for 6-8 minutes per side (depending on thickness) or until the internal temperature reaches 145°F (63°C) for tenderloin or 160°F (71°C) for chops.
Let the grilled pork rest for 5 minutes before slicing or serving to retain its juices.
Serve with steamed rice, a fresh side salad, or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.3 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
