Ingredients
1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
3 tablespoons finely chopped cilantro leaves and stems
2 tablespoons finely chopped garlic
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin, cut into 16 pieces
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Chile Sauce, recipe follows
Preparation
Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping. Chile Sauce: 1/2 cup fresh lime juice 1/4 cup fish sauce 1 tablespoon soy sauce 1 fresh Thai red chile, finely diced 2 teaspoons sugar 1 shallot, finely diced
Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.
