Coconut Lime And Pork Skewers Recipes

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COCONUT-AND-LIME PORK KEBABS



Coconut-and-Lime Pork Kebabs image

Provided by Food Network Kitchen

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

COCONUT LIME AND PORK SKEWERS



Coconut Lime and Pork Skewers image

From Food Network Magazine. These delicious pork skewers are served in lettuce leaves with chopped peanuts, scallions and cucumber for topping. Prep time does not include marinating time.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs pork tenderloin, cut into 1-inch cubes
1 (13 1/2 ounce) can coconut milk
2 tablespoons vegetable oil (plus more for grill)
4 garlic cloves, smashed
1/3 cup dark brown sugar, plus
1 tablespoon dark brown sugar
1/3 cup fresh cilantro (plus more for topping)
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons Asian chili sauce (Sriracha)
romaine lettuce leaf, for serving
chopped roasted peanuts, for topping
scallion, for topping
cucumber, for topping

Steps:

  • Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoons each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 - 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 tablespoons water and the remaining 1 tablespoons each brown sugar, fish sauce, lime juice, and Sriracha in a small bowl. Serve the kebabs in romaine lettuce leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.

Nutrition Facts : Calories 545.4, Fat 33.2, SaturatedFat 21, Cholesterol 110.7, Sodium 814.9, Carbohydrate 26, Fiber 0.1, Sugar 21.6, Protein 37.8

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