Coconut-and-Lime Pork Kebabs
If you have around 1 hour and 40 minutes to spend in the kitchen, Coconut-and-Lime Pork Kebabs might be an awesome gluten free and dairy free recipe to try. One portion of this dish contains about 47g of protein, 51g of fat, and a total of 740 calories. This recipe serves 4 and costs $2.64 per serving. Several people made this recipe, and 893 would say it hit the spot. This recipe from Foodnetwork requires pork tenderloin, vegetable oil, fish sauce, and roasted peanuts. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. Try Pork-Mango Kebabs with Chili Lime Glaze, Cilantro Lime Coconut Pork Kebobs, and Curried Pork over Rice Noodles with Lime and Coconut for similar recipes.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 75 minutes
Ingredients:
1 13.5-ounce can coconut milk
1/3 cup plus 1 tablespoon packed dark brown sugar
2 tablespoons fish sauce
1/3 cup chopped fresh cilantro, plus more for topping
4 cloves garlic, smashed
2 tablespoons fresh lime juice
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
Chopped roasted peanuts, scallions and cucumber, for topping
Romaine lettuce leaves, for serving
2 tablespoons Sriracha (Asian chile sauce)
2 tablespoons vegetable oil, plus more for the grill
Equipment:
bowl
skewers
grill
wooden skewers
Cooking instruction summary:
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
Step by step:
1. 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.
2. 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.
3. Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl.
4. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
5. If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.
6. Photograph by Christopher Testani
Nutrition Information:
covered percent of daily need
