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pork shoulder canola oil oyster sauce lemongrass sesame seeds fish sauce sugar shallots garlic red chili pepper
Viewed: 22 - Published at: 6 months agoIngredients
- 5 ounces pork shoulder
- 3 tablespoons canola oil
- 2 tablespoons oyster sauce
- 2 tablespoons minced lemongrass
- 2 tablespoons toasted sesame seeds
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 small shallots, minced
- 1 garlic clove, minced
- 1 small red chili pepper, seeded and minced (optional)
Method
- Cut pork shoulder into 4 chunks (roughly 1 1/4 ounce each), then pound with a meat pounder into strips 1" wide by 1/4" thick. Put in a bowl and set aside.
- Combine remaining ingredients in a small food processor. Process until smooth. Pour over pork and cover tightly. Marinate 30-60 minutes at room temperature or 4-6 hours in the refrigerator.
- While meat marinates, soak skewers in water and prepare a hot grill. Remove meat from marinade and pat dry; thread meat onto skewers with an over-and-under motion. Grill 2-3 minutes on each side until lightly charred but still juicy.
