Lemongrass pork satay is a vibrant and flavorful dish that captures the essence of Southeast Asian street food. These skewers feature tender slices of pork marinated in a fragrant blend of lemongrass, garlic, and savory seasonings, then grilled until lightly charred and irresistibly juicy. It’s a simple yet bold recipe that brings restaurant-quality flavor straight to your backyard or kitchen.
What makes this dish stand out is the marinade. Lemongrass adds a bright, citrusy aroma that pairs perfectly with the rich, savory depth of ingredients like fish sauce, garlic, and sesame. The pork absorbs these flavors as it marinates, resulting in meat that is both tender and deeply seasoned. According to traditional preparations, marinating for several hours enhances both texture and flavor, ensuring every bite is infused with that signature satay taste.
Grilling is where the magic happens. The high heat creates a slightly charred exterior while keeping the inside juicy and succulent. These skewers cook quickly, making them ideal for entertaining or weeknight meals. They’re typically served with a creamy peanut dipping sauce and a crisp cucumber salad, creating a perfect balance of savory, sweet, and refreshing elements.
Lemongrass pork satay is incredibly versatile. Serve it as an appetizer, pair it with rice or noodles for a complete meal, or include it as part of a larger spread of Asian-inspired dishes. Whether you’re grilling outdoors or using a stovetop grill pan, this recipe delivers bold, fresh flavors with minimal effort. It’s a crowd-pleasing dish that’s both easy to prepare and unforgettable to eat.
Serve these Pork Satay with some excellent Longevity Noodles, Biang Biang Noodles or some tasty Green Bean Stir-Fry Recipe.
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Lemongrass Pork Satay
- Total Time: 4:30
- Yield: 15 1x
Ingredients
- 3 tbsp. canola oil
- 2 tbsp. oyster sauce
- 2 tbsp. minced lemongrass
- 2 tbsp. toasted sesame seeds
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 2 small shallots, minced
- 1 clove garlic, minced
- 5 oz. pork shoulder, cut into 1″-wide, 1⁄4″-thick slices
Instructions
- Puree oil, oyster sauce, lemongrass, sesame, fish sauce, sugar, shallots, and garlic in a food processor until smooth. Toss paste and pork in a bowl; chill 4 hours.
- Build a hot charcoal fire in a grill. Thread 1 piece of pork each on 15 skewers; grill, turning, until lightly charred, about 5 minutes.
Notes
- You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.
Storage & Reheating Suggestions
Storage:
- Store cooked satay in an airtight container for up to 3 days
- Keep sauce separate to maintain texture
Reheating:
- Oven: 350°F for 8–10 minutes
- Air fryer: 325°F for 3–5 minutes
- Microwave: Quick option, but may soften texture
Freezing:
- Freeze marinated (uncooked) pork for up to 2 months
- Thaw overnight before grilling
Pro Tip:
- Reheat without sauce, then serve fresh with dipping sauce for best flavor
- Prep Time: :15
- Marinate: 4:00
- Cook Time: :15
- Category: Entree
- Method: Grilled
- Cuisine: Vietnamese
Nutrition
- Serving Size: 6