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Epicurious

Pork Satay

Recipe information

  • Yield

    Makes 6 servings

Ingredients

For the pickle

1

red bell pepper, cut into 1 by 1/4-inch strips

3

cups cauliflower florets

3

/4 cup jicama, cut into 1 by 1/4 by 1/4-inch strips

2

red Thai chiles, cut crosswise into 1/4-inch rounds

3

cups white wine vinegar

1

1/2 cups sugar

1

1/2 teaspoons salt

1

bunch fresh mint

For the marinade and satay

3

tablespoons vegetable oil

2

shallots, minced

1

clove garlic, minced

2

tablespoons minced lemongrass

2

tablespoons white sesame seeds, lightly toasted and coarsely ground

2

tablespoons oyster sauce

1

tablespoon fish sauce

1

teaspoon sugar

1

1/2 lbs pork shoulder

Salt to taste

Need to make a substitution?

Preparation

  1. Make the pickle:

    Step 1

    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.

  2. Make the marinade:

    Step 2

    In a small bowl, combine the vegetable oil, shallots, garlic, lemongrass, sesame seeds, oyster sauce, fish sauce, and caramel sauce,

    Step 3

    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.

Explore Bon AppétitSkewerSoutheast AsianAsianPork ShoulderPorkMeatLemongrassMintBell PepperVegetableCauliflowerJicamaThai ChileChileStarterMainDinnerDairy-FreeEasyGrillingEpicurious