Coconut & Lime Pork Skewers

Marinating makes all the difference – infusing the pork with sweet and spicy Asian and tropical flavors. This dish is all about layering flavors. The marinated meat, the veggies, and spicy sauce, and the crunchy toppings. All your senses will be engaged for this meal!


No matter how long the pork is marinated, it will only penetrate about 1/8” into the meat. So the smaller pieces you cut the meat into, the more flavor you’ll end up with (or piece the meat a bit with a fork). Mix up the marinade and allow it to infuse into the pork cubes for 1-4 hours.CoconutPorkLimeBoats2

Thread the pork onto skewers. Since you’ll be serving the pork in the lettuce leaves, fill the skewers as much (or little) as you can so that they will fit inside the leaves. Personally I do not soak the wooden skewers – since the pork is cut quite thin, it will cook quicker than it takes for the skewers to burn.CoconutPorkLimeBoats3

Brushing the pork with a bit of coconut milk as they cook adds a bit more flavor and moisture.CoconutPorkLimeBoats4

Coconut & Lime Pork Skewers
Prep time:
Cook time:
Total time:
Serves: 6
The marinated meat, the veggies, a spicy sauce, and the crunchy toppings - all create a wonderful layered eating experience.
  • 2 romaine hearts, separated
  • 1 ½ lbs pork tenderloin
  • 13 oz canned coconut milk, divided
  • 2 Tbsp oil
  • 4 cloves garlic, minced
  • ⅓ cup brown sugar
  • ⅓ cup fresh cilantro, chopped
  • 1 Tbsp GF fish sauce
  • 1 Tbsp lime juice
  • 1 Tbsp Sriracha (or GF hot sauce)
  • 1 Tbsp water
  • 1 Tbsp brown sugar
  • 1 Tbsp GF fish sauce
  • 1 Tbsp lime juice
  • ¼ cup peanuts, chopped (optional)
  • ¼ cup cucumber, finely diced
  • 2 green onions, diced
  1. Into a large bowl add half of the coconut milk and the remaining marinade ingredients. Cut pork into bite-sized cubes and place into the bowl, tossing to coat. Cover and chill for 1-4 hours.
  2. Stir together sauce ingredients until sugar is dissolved. Set aside
  3. Combine together the topping ingredients, or place each in separate dishes. Set aside.
  4. Thread pork onto skewers and grill on both sides, brushing with the remaining coconut milk, cooking until marked and no longer pink.
  5. To serve, place lettuce leaves and pork in separate dishes and let everyone assemble their own.



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