Pork Satay

Name: Pork Satay
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: Peanut Sauce, warmed; Bamboo skewers, soaked in water for 1 hour; 2 tablespoons oyster sauce; 2 tablespoons minced fresh lemongrass; 2 shallots, minced; 2 tablespoons white sesame seeds, toasted and ground; 1 tablespoon nam pla (Thai fish sauce); 3 tablespoons grape seed, corn, or other neutral oil; 1 garlic clove, minced; 5 ounces boneless pork butt (shoulder); 1 teaspoon caramel or sugar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Close to a must for the modern barbecue, this is sweet and savory, with the aromatic lemongrass bringing it all together. Freeze the pork for about 30 minutes to facilitate slicing or, better yet, ask your butcher to slice it for you.

Ingredients

2 tablespoons oyster sauce
1 tablespoon nam pla (Thai fish sauce)
1

Asia
Starter

Method

Mix together the first 8 ingredients in a small bowl until well combined. Slice the pork as thinly as possible; you want strips about ⅛ inch thick, 1 inch wide, and