Prep 10 mins
Cook 30 mins
This recipe, inspired by Jean-Georges Vongerichten, has his characteristic complexity of flavor. The chile pepper is entirely optional (and does not even appear in the original recipe). Adapted from a recipe by Blake Royer at Serious Eats. http://bit.ly/jNjk1B
- 5 ounces pork shoulder
- 3 tablespoons canola oil
- 2 tablespoons oyster sauce
- 2 tablespoons minced lemongrass
- 2 tablespoons toasted sesame seeds
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 small shallots, minced
- 1 garlic clove, minced
- 1 small red chili pepper, seeded and minced (optional)
- Cut pork shoulder into 4 chunks (roughly 1 1/4 ounce each), then pound with a meat pounder into strips 1" wide by 1/4" thick. Put in a bowl and set aside.
- Combine remaining ingredients in a small food processor. Process until smooth. Pour over pork and cover tightly. Marinate 30-60 minutes at room temperature or 4-6 hours in the refrigerator.
- While meat marinates, soak skewers in water and prepare a hot grill. Remove meat from marinade and pat dry; thread meat onto skewers with an over-and-under motion. Grill 2-3 minutes on each side until lightly charred but still juicy.