Lemongrass Pork and Red Onion Kebabs Recipe
Satay was the inspiration for the marinade of lemongrass, fish sauce, brown sugar, and soy sauce. It’s lightly sweet and salty, with umami depths, just right for enhancing the taste of the pork. We call for shoulder, a cut with judicious fat marbling—it ensures yours skewers won’t dry out on the grill. Enjoy with Thai beer, fresh-squeezed limeade, or a pitcher of margaritas.
- 3 large garlic cloves, roughly chopped
- 2 small shallots, roughly chopped
- 2 stalks lemongrass, trimmed and chopped
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons canola oil, plus more for coating the grill
- Freshly ground black pepper
- 2 pounds boneless pork shoulder (1-inch-thick steak), cut into 1-inch chunks
- 8 bamboo skewers
- 1 large red onion, trimmed and cut into thin wedges
- Fresh cilantro, chopped, for garnish (optional)
- Put the garlic, shallot, lemongrass, brown sugar, fish sauce, soy sauce, measured oil, and a few grinds of pepper in a blender and blend until smooth, scraping down the sides. Transfer to a bowl or baking dish and add the pork, tossing to coat. Cover and refrigerate for 4 to 6 hours.
- Soak 8 bamboo skewers in water for 30 minutes.
- Prepare a charcoal or gas grill for indirect-heat grilling over medium heat. Remove the pork from the marinade and thread it onto the skewers with the red onion, distributing the ingredients evenly between skewers.
- Brush and oil the grill grate. Grill the kebabs over the hottest part of the grill, turning once, until the meat is nicely charred, about 6 minutes. Move to the other side of the grill, cover, and continue to cook until the meat is cooked through, about 5 minutes more. Transfer to a platter, garnish with cilantro if you like, and serve.