Lemongrass Pork Satay

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)

Directions

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.