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+ servings

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
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.
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