Lemongrass Pork Satay

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READY IN: 40mins
Recipe by DrGaellon

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

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

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