Lemongrass Pork Satay

Lemongrass Pork Satay
Lemongrass Pork Satay
Chef Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. Get the recipe for Lemongrass Pork Satay »Todd Coleman

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.

Lemongrass Pork Satay
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Yield: makes 15 Skewers

Ingredients

  • 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

Instructions

  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.
  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.