| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 548 |
| Total Fat | 33 g |
| Saturated Fat | 21 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 0 g |
| Sugar | 22 g |
| Protein | 38 g |
| Cholesterol | 111 mg |
| Sodium | 1001 mg |
Reviews
A keeper! I basically followed the recipe. The smallest pork tenderloin package was 2# and I adjusted the marinade accordingly, but I think there would have been enough without the adjustment. I also stir fried the pork rather than cooking on skewers, and served it over rice, which worked well. Overall, the flavor was excellent! I’ll be making it again and hope that others will enjoy it as well.
Loved it. A unique way to use pork tenderloin that was enjoyed by my family. Will be adding pineapple cubes to the skewers next time. I made the marinade at lunch. We made a wild rice pilaf to go with it. So good! I cut the siracha amount in half and just served them without the lettuce and other add-ins. Did a video on my YouTube channel at Famished Farm. Thank you for the recipe!
Very tasty! I didn’t have time to marinade more than an hour plus, but the seasoning was on point!
Made this recipe just as written. My husband and I loved it. We used the leaves of little gem lettuce and they were the perfect option. Also had rice and corn on the cob as sides. Will definitely make again!
The pork look delicious
This is a great recipe!
Excellent recipe! The pork was tender and full of flavor, loved the marinade. I did double the marinade, then used half of it to marinate the pork and used the other half for basting instead of plain coconut milk. This will definitely become a regular meal at my house :).
I made this recipe last night but obviously didn’t pay close enough attention to the recipe.
I was doubling this recipe so ended up marinating the pork in 1 can of coconut milk. 3 TBS of oil, 8 Garlic cloves, 2/3 cup of both Brown Sugar & Cilantro, and 3 TBS of both Fish Sauce & Lime Juice, and I used Sriracha pepper as I didn’t have the Sriracha Sauce. We also just skewered with Red Onion and Red Bell Pepper, and served with rice.
Will def keep this in the rotation, it was pretty darn tasty, even the leftovers !!
What would be a good substitute for the coconut milk? My hubby does not like anything with coconut or the flavor. This sounds like such a great recipe, I’d love to try it.
This is delicious – definitely a keeper. I do want to throw a question out to all the great cooks out there though – any ideas on what to do to the sauce you drizzle over everything so that it’s not so watery? It runs off and onto the plate (and your elbows, and the tablecloth…). I know from eating at Asian restaurants that the sauce for lettuce wraps is quite runny, but I would love to thicken it so that it actually sticks to the meat and toppings. Would cooking it with some corn starch ruin the flavor/effect for any reason???