Pork Satay With Fresh Vegetable Pickles

• 1/3 cup minced shallots
• 3 tablespoons vegetable oil
• 2 tablespoons oyster sauce*
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons minced lemongrass**
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)*
• 1 garlic clove, minced
• 1 teaspoon soy sauce
• 1 1 1/2-pound pork tenderloin, cut crosswise into 3-inch-long pieces
• 6 11-inch-long metal skewers

1. Mix first 8 ingredients in medium bowl. Season sauce to taste with pepper. Place 1 pork piece on work surface. Press slightly to flatten. Using sharp knife, cut lengthwise into 1/4-inch-thick slices. Repeat with remaining pork, forming 30 pork scallops (reserve any remaining pork for another use). Thread 5 scallops onto each of six 11-inch-long metal skewers. Arrange skewers on rimmed baking sheet. Transfer 1/3 cup sauce to small bowl; reserve. Brush remaining sauce over both sides of pork. (Can be made 1 day ahead. Cover pork and reserved sauce separately; chill.)
2. Preheat broiler. Broil pork until cooked through, about 2 minutes per side. Brush pork with reserved sauce. Serve satay with vegetable pickles.
3. *
4. **

shallots, vegetable oil, oyster sauce, sesame seeds, fish sauce, garlic, soy sauce, pork tenderloin, skewers

Taken from www.epicurious.com/recipes/food/views/pork-satay-with-fresh-vegetable-pickles-231420 (may not work)