Coconut-and-Lime Pork Kebabs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 548
- Total Fat
- 33
- Saturated Fat
- 21
- Carbohydrates
- 26
- Dietary Fiber
- 0
- Sugar
- 22
- Protein
- 38
- Cholesterol
- 111
- Sodium
- 1001
- Total: 1 hr 40 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 15 min
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.