Coconut & Lime Pork Skewers
Marla Hingley
The marinated meat, the veggies, a spicy sauce, and the crunchy toppings - all create a wonderful layered eating experience.
Prep Time 2 hrs
Cook Time 10 mins
Total Time 2 hrs 10 mins
- 2 romaine hearts separated
- 1 ½ lbs pork tenderloin
Marinade
- 13 oz canned coconut milk divided
- 2 Tbsp oil
- 4 cloves garlic minced
- 1/3 cup brown sugar
- 1/3 cup fresh cilantro chopped
- 1 Tbsp GF fish sauce
- 1 Tbsp lime juice
- 1 Tbsp Sriracha or GF hot sauce
Sauce
- 1 Tbsp water
- 1 Tbsp brown sugar
- 1 Tbsp GF fish sauce
- 1 Tbsp lime juice
Toppings
- ¼ cup peanuts chopped (optional)
- ¼ cup cucumber finely diced
- 2 green onions diced
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.
Stir together sauce ingredients until sugar is dissolved. Set aside
Combine together the topping ingredients, or place each in separate dishes. Set aside.
Thread pork onto skewers and grill on both sides, brushing with the remaining coconut milk, cooking until marked and no longer pink.
To serve, place lettuce leaves and pork in separate dishes and let everyone assemble their own.