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Epicurious
Bon Appétit

Pork Satay with Fresh Vegetable Pickles

By Jean Georges Vongerichten

3.3

(5)

Image may contain Food and Pork
Pork Satay with Fresh Vegetable PicklesPornchai Mittongtare

When the weather warms up, these can be grilled, as they do at Spice Market. Look for the skewers in the kitchenware aisle.

Recipe information

  • Yield

    Makes 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

Preparation

  1. Step 1

    Mix first 8 ingredients in medium bowl. Season sauce to taste with pepper. 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. (Can be made 1 day ahead. Cover pork and reserved sauce separately; chill.)

    Step 2

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

  2. Step 3

    *Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.

    Step 4

    **Available in the produce section of some supermarkets and at Asian markets; use bottom 2 inches only.

TagsSkewerAsianPork TenderloinPorkMeatShallotVegetableStarterMainDinnerDairy FreeEasyQuickWeeknight Meals30 Minutes or LessBroilSpringSummerBon Appétit
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