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• 1 ½ 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
• ⅓ cup plus 1 tablespoon packed dark brown sugar
• ⅓ cup chopped fresh cilantro, plus more for topping
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons Sriracha
• Romaine lettuce leaves, for serving
• Chopped roasted peanuts, scallions and cucumber, for topping
- Toss the pork with half of the coconut milk, the vegetable oil, garlic, ⅓ cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.
- Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers*. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
- Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
*If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.
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