Clockwise from top, satays of pork, shrimp, chicken, and beef.

The Chef
Jean-Georges Vongerichten, Spice Market

Servings
Serves 6

Ingredients
2 tablespoons minced lemongrass
2 tablespoons white sesame seeds, lightly toasted, coarsely ground
2 tablespoons oyster sauce
1 tablespoon Thai fish sauce
1 teaspoon sweet soy sauce or molasses
2 shallots, minced
1 clove garlic, minced
3 tablespoons vegetable oil
1 1⁄2 pounds pork shoulder, preferably Niman Ranch (available at Whole Foods)
Salt and freshly ground black pepper

Cooking Instructions
In a bowl, combine all ingredients except pork and salt. Cut the pork into strips 11⁄2 inches wide, 3 inches long, and 1⁄8 inch thick, and thread onto skewers. Coat the pork with the marinade, and season lightly with salt and pepper. Heat the grill until it is medium hot, and quickly cook the skewers until lightly charred on one side, then turn. Serve with a green salad.


Photograph by Christopher Baker.