Pork Satay with Fresh Vegetable Pickles
Tender strips of pork tenderloin marinated in an aromatic Asian sauce with shallots, lemongrass, and sesame seeds, then skewered and broiled to perfection. Served with fresh vegetable pickles for a delicious Thai-inspired meal.
Ingredients
- •⅓ cup minced shallots
- •3 tablespoons vegetable oil
- •2 tablespoons oyster sauce
- •2 tablespoons sesame seeds
- •2 tablespoons minced lemongrass
- •1 tablespoon fish sauce
- •1 clove garlic
- •1 teaspoon soy sauce
- •1½ pound pork tenderloin
- •6 pieces metal skewers
- •1 serving Fresh Vegetable Pickles
Cooking Instructions
- 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.)
20 min
- 2.
Preheat broiler. Broil pork until cooked through, about 2 minutes per side. Brush pork with reserved sauce. Serve satay with vegetable pickles.
5 min
- 3.
*Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
- 4.
**Available in the produce section of some supermarkets and at Asian markets; use bottom 2 inches only.
