Lemongrass Pork Satay

Submitted 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"

 

• Ready In: 40mins
• Ingredients: 10
• 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.