Lemongrass Pork Satay

Saveur, May 2011

Makes 15 skewers


  • 3 tbsp. canola oil
  • 2 tbsp. oyster sauce
  • 2 tbsp. minced lemongrass (or lemongrass paste from a tube - this is much easier to find in Western grocery stores)
  • 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

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.

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.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License