Ingredients
Scale
- 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