Coconut-and-Lime Pork Kebabs

Total Time:
1 hr 40 min
Prep:
25 min
Inactive:
1 hr
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
  • 1 13 .5-ounce can coconut milk
  • 2 tablespoons vegetable oil, plus more for the grill
  • 4 cloves garlic, smashed
  • 1/3 cup plus 1 tablespoon packed dark brown sugar
  • 1/3 cup chopped fresh cilantro, plus more for topping
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Sriracha (Asian chile sauce)
  • Romaine lettuce leaves, for serving
  • Chopped roasted peanuts, scallions and cucumber, for topping
Directions
  • Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.

  • Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.

  • Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.

  • If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.

  • Photograph by Christopher Testani


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