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:

Quickview
739k Calories
46g Protein
50g Total Fat
30g Carbs
34% Health Score
Limit These
Calories
739k
37%

Fat
50g
78%

  Saturated Fat
30g
189%

Carbohydrates
30g
10%

  Sugar
21g
24%

Cholesterol
110mg
37%

Sodium
1118mg
49%

Get Enough Of These
Protein
46g
93%

Vitamin B1
1mg
121%

Selenium
61µg
87%

Manganese
1mg
86%

Vitamin B3
16mg
84%

Vitamin B6
1mg
76%

Phosphorus
635mg
64%

Magnesium
152mg
38%

Vitamin B2
0.62mg
37%

Potassium
1257mg
36%

Copper
0.64mg
32%

Zinc
4mg
30%

Iron
4mg
24%

Vitamin B5
2mg
21%

Fiber
5g
20%

Folate
69µg
17%

Vitamin B12
0.93µg
15%

Vitamin A
718IU
14%

Vitamin C
11mg
14%

Vitamin K
13µg
13%

Calcium
84mg
8%

Vitamin E
0.85mg
6%

Vitamin D
0.51µg
3%

covered percent of daily need
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