Coconut & Lime Pork Skewers
Author: Marla Hingley
Prep time: 2 hours
Cook time: 10 mins
Total time: 2 hours 10 mins
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.
Recipe by Gluten Free Club at