Lemongrass Pork Satay Recipes

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LEMONGRASS PORK SATAY



Lemongrass Pork Satay image

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

Provided by DrGaellon

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 236.3, Fat 20.4, SaturatedFat 3.5, Cholesterol 25.4, Sodium 624.4, Carbohydrate 6.1, Fiber 1, Sugar 1.2, Protein 8

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