Pork satay & roast pork

To find Chinese selling good satay is hard. Usually, there is only a handful of them and most claim they are selling Hainanese satays. Hainanese satays differ from others because they are less spicy and taste wayyyyyyy too sweet for my liking. But there is one Chinese satay stall in Jalan Free School/Caunter Hall Road which is good.

It is served with fresh cucumbers and onions.

And the pig’s intestine satay is good! There is no strong porky smell nor powdery stuffs. Instead, there is soft texture intestines. The darker colour is mutton satay.

The satay comes with a generous portion of peanut, spicy sauce.

This is the place famous for its wantan mee sold by the most lansi, miserable looking hawkers. 🙂 Except for one young guy and their Indon maid, the rest of the hawkers are so glum. The wantan mee is good, though.

We also discovered that the siew bak/roast pork sold by the chicken rice stall is very good. The meat isn’t too oily, the skin crispy and the taste just right.

The chee cheong fun, tau kuah chien, oyster omelette, koay teow th’ng are all good too. If you can find your way there, enjoy everything. Only available at night. Jalan Free School is accessible from Jalan Masjid Negeri. If you know where McDonald Green Lane is, then you should be able to get there.

Post Author: lilian

Used to be PenangFaces, now known as Food Haven, for all oink-oink foods

7 thoughts on “Pork satay & roast pork


    (July 28, 2006 - 11:18 am)

    i need to go back to penang just to eat this!


    (July 28, 2006 - 11:57 am)

    Yummy!! I got a recipe for this Roast Pork but it takes a few hours to roast but the result..absolutely positive yummy pork with crispy skin…drool drool.. hahaha

    if wan..I email 2 u nxt week jst inform me if u wan it


    (July 28, 2006 - 1:44 pm)

    is it near the Taman Free School roundabout?


    (July 28, 2006 - 4:30 pm)

    nyonyapenang – If you mean the tiniest roundabout, yes. But not near Heng Ee school. After Eden, the temple and then only reach. Just the corner of Free School Road. Some broken house type.

    QV – Really? Oooh…interesting.

    KY – Ya, spend a month and eat here.


    (July 28, 2006 - 4:57 pm)

    QV, can share your roast pork recipe with the rest of the readers ah?

    Lilian, thanks for sharing this. We’ve been hunting for good chinese satay. Gotta try this one soon…..drool, drool


    (July 28, 2006 - 9:51 pm)

    As requested by Shooi, am going to take up some of aunty’s place to introduce you to the pleasure of Roast Pork hehehe.

    Anyway, first of all, go the market and get a 3layer pork (Sa Chan Bak). Ask the butcher to trim away the pink Skin from the pork (the first thin layer of the epidermis), of course, in KL, you can find this already skinned and rolled and tied with a string at the Bangsar Supermarket.

    Preset the oven to 350 degree’s

    Then, season the inside of the pork with salt and paper and roll it up, so that the whole fatty part is on the outside and the meaty part is inside. Tie it up with cooking string (not rafia ah!!) and then season the outside of the rolled pork with salt and paper.

    Pop the pork in the oven and let it roast for 20 minutes to half an hour, then reduce the heat of the oven to 150 degree’s and let it roast in there for 2 to 2 1/2 hours (depending on the size of the pork lah), after that, increase the heat to 350 again for the final 1/2 hour of roasting so that the skin will become crisp and golden brown. Make sure it doesn’t burn ya…

    Allow pork to rest for a few minutes before cutting so that all the fat will drip and u will not have a very messy kitchen counter..cut and serve with tee cheow or plum sauce.

    (the beauty of rolling the pork up with the fatty side out and the meat inside is when the fat slowly melt under the slow heat, it drips through the meaty side and thus making the meat extremely moist and yummy and yet with a very crispy skin.) I tried once not rolling it and just putting it on a rack with the skin up and the meat no the rack..the skin is still crispy but the taste of the meat of the sa chan bak is not that moist and yummy as having it rolled up.


    (July 31, 2006 - 12:37 pm)

    QuaVadis!! Thanks!! 🙂

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