Lemongrass Pork Satay Recipes

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.

Steps:

• Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 20 minutes first).
• Cut the slices into pieces, about 1 1/2 inches is diameter.
• Mix together the remaining ingredients and stir the pork into them. Let sit for a few hours or overnight, refrigerated.
• Thread the pork onto skewers without crowding, reserving the marinade.
• Grill or broil until browned all over, a total of 5 to 8 minutes.
• While the meat is cooking, bring the marinade to a boil and reduce it slightly. Use as a dipping sauce.

Steps:

• Make the pickle:
• Combine vegetables in a bowl. Bring vinegar, sugar, and salt to a boil and remove from heat. Crush mint and stir into the vinegar mixture. Cool uncovered then strain over the vegetables. Let sit at room temperature for 2 hour and then refrigerate until needed.
• Make the marinade:
• In a small bowl, combine the vegetable oil, shallots, garlic, lemongrass, sesame seeds, oyster sauce, fish sauce, and caramel sauce,
• Heat an outdoor grill or grill-pan. Soak 30 bamboo skewers in warm water for 30 minutes. Cut the pork shoulder into 3-inch strips, 1 1/2 inches wide and 1/8 inch thick. Thread the pork onto the skewers. Brush both sides of the pork with the marinade and season with salt. Grill over moderately-high heat until done, 4-5 minutes. Serve with the vegetable pickle on the side.