Pork Satay

Name: Pork Satay
Ingredients: 3 large shallots, chopped (3/4 cup); 1/4 cup unsweetened coconut milk; 2 plump fresh lemongrass stalks, tender inner bulbs only, chopped; 1 Fresno chile, chopped; 2 Brazil nuts or macadamia nuts, crushed; 1 tablespoon palm sugar or light brown sugar; 1 1/2 teaspoons ground fennel seeds; 1/2 teaspoon crushed red pepper; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon shrimp paste (see Note) or anchovy paste; Kosher salt; 1 tablespoon vegetable oil, plus more for brushing; 1 1/2 pounds pork shoulder, cut into 1-by-1/4-inch strips; 1 teaspoon granulated sugar; Lime wedges, for serving

15 ingredients

9 steps

Ingredients

3 large shallots, chopped (3/4 cup)
1/4 cup unsweetened coconut milk
2 plump fresh lemongrass stalks, tender inner bulbs only, chopped
1 Fresno chile, chopped
2 Brazil nuts or macadamia nuts, crushed
1 tablespoon palm sugar or light brown sugar
1 1/2 teaspoons ground fennel seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon shrimp paste (see Note) or anchovy paste
Kosher salt
1 tablespoon vegetable oil, plus more for brushing
1 1/2 pounds pork shoulder, cut into 1-by-1/4-inch strips
1 teaspoon granulated sugar
Lime wedges, for serving

Directions

1

In a food processor, combine the shallots, coconut milk, lemongrass, chile, nuts, palm sugar, fennel seeds, crushed red pepper, black pepper, shrimp paste, 1/2 teaspoon of salt and the 1 tablespoon of oil.
2

Process until a paste forms.
3

In a large bowl, toss the pork strips with the shallot paste, 1 teaspoon of salt and the granulated sugar.
4

Cover with plastic wrap and refrigerate overnight.
5

Soak 12 bamboo skewers in water for at least 30 minutes.
6

Light a grill.
7

Thread the pork onto the skewers, brush with vegetable oil and season with salt.
8

Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 10 minutes.
9

Transfer the pork skewers to a platter and serve with lime wedges.