Category: Main Dish
Cuisine: not set
1 1/2 pounds pork tenderloin cut into 1-inch cubes
1 13 .5- ounce can coconut milk
2 tablespoons vegetable oil plus more for the grill
4 cloves garlic smashed
1/3 cup plus 1 tablespoon packed dark brown sugar
1/3 cup chopped fresh cilantro plus more for topping
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons Sriracha (Asian chile sauce)
Romaine lettuce leaves for serving
Chopped roasted peanuts scallions and cucumber, for topping
Yuuuuuummmmm! My family enjoyed this this evening with rice and some broccoli. It was nice to try something different from what we usually do. I’ll definitely use the recipe again.
erin4milesI couldn't get coconut milk so I would like to try this recipe again with that (I used whole Spanish milk in place). I also used parsley in place of cilantro. Cooking time was good, except I had a major flair up on the grill and a few of my skewers were quite charred. I used our metal skewers and placed the meat about 1 finger's width apart. Did try again with the coconut milk (in the marinade and brushing on the grill). Can't say it added any coconut flavor, but the pork was nice and moist
jklaubeUnfortunately couldn't get coconut milk, so would really like to try again to see how that adds to the flavor (I used Spanish whole milk). I also used parsley in place of cilantro. I threaded the meat on our metal skewers and kept the pieces of meat slightly spaced apart (about 1 finger width). Cooking time seemed to be accurate, unfortunately I had a major flair up and some of my skewers got beyond scorched .
jklaube
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