Serious Eats: Recipes
Lemongrass Pork Satays
There's a reason Saveur devoted a whole article in a recent issue to satays, that "adaptable combination of skewers, meat, and heat." During grilling season, the possibilities for flavor when it comes to satays (and their likely ancestor, the kebab) are wide. Burgers and the like are fun and all, but a little bit of creativity can lead to something as delicious as this.
These skewers come via Jean-Georges Vongerichten, and as you'd expect with his recipes, the flavors are complex but expertly blended. The bright sweetness of lemongrass leads, followed by all kinds of complex pungency from the fish and oyster sauces, rounded out with a little sugar, shallot, and toasted sesame seeds. It's a remarkable marinade. The only thing missing was heat, so if you wanted to punch it up, a minced red chile wouldn't be out of place.