Ingredients
-
5
-
3
-
2
-
2
-
2
-
1
-
1
-
2
-
1
-
1
-
-
-
-
-
Directions
Lemongrass Pork Satay, This recipe, inspired by Jean-Georges Vongerichten, has his characteristic complexity of flavor The chile pepper is entirely optional (and does not even appear in the original recipe) Adapted from a recipe by Blake Royer at Serious Eats ly/jNjk1B, This recipe, inspired by Jean-Georges Vongerichten, has his characteristic complexity of flavor The chile pepper is entirely optional (and does not even appear in the original recipe) Adapted from a recipe by Blake Royer at Serious Eats ly/jNjk1B
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
