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Recipes

Pork Satay with Fresh Vegetable Pickles

By Jean Georges VongerichtenPhotography by Pornchai Mittongtare
Image may contain Food and Bbq

Recipe information

  • Yield

    6 small plates

Ingredients

1

/3 cup minced shallots

3

tablespoons vegetable oil

2

tablespoons oyster sauce

2

tablespoons sesame seeds, toasted

2

tablespoons minced lemongrass

1

tablespoon fish sauce (such as nam pla or nuoc nam)

1

garlic clove, minced

1

teaspoon soy sauce

1

1 1/2-pound pork tenderloin, cut crosswise into 3-inch-long pieces

6

11-inch-long metal skewers

Fresh Vegetable Pickles (click for recipe)

Need to make a substitution?

Preparation

  1. Step 1

    Mix first 8 ingredients in medium bowl. Season sauce to taste with pepper.

    Step 2

    Place 1 pork piece on work surface. Press slightly to flatten. Using sharp knife, cut lengthwise into 1/4-inch-thick slices. Repeat with remaining pork, forming 30 pork scallops (reserve any remaining pork for another use). Thread 5 scallops onto each of six 11-inch-long metal skewers. Arrange skewers on rimmed baking sheet. Transfer 1/3 cup sauce to small bowl; reserve. Brush remaining sauce over both sides of pork.DO AHEAD Can be made 1 day ahead. Cover pork and reserved sauce separately; chill.

    Step 3

    Preheat broiler. Broil pork until cooked through, about 2 minutes per side. Brush pork with reserved sauce. Serve satay with vegetable pickles.

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