Pork Satay

• 1 red bell pepper, cut into 1 by 1/4-inch strips
• 3 cups cauliflower florets
• 3/4 cup jicama, cut into 1 by 1/4 by 1/4-inch strips
• 2 red Thai chiles, cut crosswise into 1/4-inch rounds
• 3 cups white wine vinegar
• 1 1/2 cups sugar
• 1 1/2 teaspoons salt
• 1 bunch fresh mint
• 3 tablespoons vegetable oil
• 2 shallots, minced
• 1 clove garlic, minced
• 2 tablespoons minced lemongrass
• 2 tablespoons white sesame seeds, lightly toasted and coarsely ground
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 1/2 lbs pork shoulder
• Salt to taste

1. Combine vegetables in a bowl. Bring vinegar, sugar, and salt to a boil and remove from heat. Crush mint and stir into the vinegar mixture. Cool uncovered then strain over the vegetables. Let sit at room temperature for 2 hour and then refrigerate until needed.
2. In a small bowl, combine the vegetable oil, shallots, garlic, lemongrass, sesame seeds, oyster sauce, fish sauce, and caramel sauce,
3. Heat an outdoor grill or grill-pan. Soak 30 bamboo skewers in warm water for 30 minutes. Cut the pork shoulder into 3-inch strips, 1 1/2 inches wide and 1/8 inch thick. Thread the pork onto the skewers. Brush both sides of the pork with the marinade and season with salt. Grill over moderately-high heat until done, 4-5 minutes. Serve with the vegetable pickle on the side.

red bell pepper, cauliflower florets, jicama, red thai chiles, white wine vinegar, sugar, salt, mint, vegetable oil, shallots, clove garlic, lemongrass, white sesame seeds, oyster sauce, fish sauce, sugar, pork shoulder, salt

Taken from www.epicurious.com/recipes/food/views/pork-satay-232208 (may not work)