Lemongrass Pork Satay

  • Serves

    makes 15 Skewers


Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.


  • 3 tbsp. canola oil
  • 2 tbsp. oyster sauce
  • 2 tbsp. minced lemongrass
  • 2 tbsp. toasted sesame seeds
  • 1 tbsp. fish sauce
  • 1 tsp. sugar
  • 2 small shallots, minced
  • 1 clove garlic, minced
  • 5 oz. pork shoulder, cut into 1″-wide, 1/4″-thick slices


Step 1

Puree oil, oyster sauce, lemongrass, sesame, fish sauce, sugar, shallots, and garlic in a food processor until smooth. Toss paste and pork in a bowl; chill 4 hours.

Step 2

Build a hot charcoal fire in a grill. Thread 1 piece of pork each on 15 skewers; grill, turning, until lightly charred, about 5 minutes.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.