FFf Eclectic Red Barn: Coconut and Lime Pork

Sunday, July 24, 2016

Coconut and Lime Pork

Are you trying to eat healthier? 

I am and I love to make food that is not only healthy but tastes great. I also like to put different meats into lettuce leaves. So when I saw this recipe, it was a no brainer. 

Eclectic Red Barn: Make a marinade for the pork; grill and then add roasted peanuts, cilantro, cucumbers and scallions.Wrap in lettuce leaves.

Pork, lime juice, and a sauce make these scrumptious. Want to make them even better, add peanuts, scallions and cilantro. Now I am in heaven. 

Eclectic Red Barn: Make a marinade for the pork; grill and then add roasted peanuts, cilantro, cucumbers and scallions.Wrap in lettuce leaves.

The coconut in this recipe is coconut milk and not fresh coconut. You use it in the marinade and then brush the pork with it. Yum! 

I love coconut milk and use it in many recipes. My only problem is that the normal can is 13.5 ounces which sometimes is too much and I have leftovers. Sometimes I even throw it out, I hate doing that. Then I found these 4 oz. sizes at Walmart. They are perfect for when you don't need as much. 

Has anyone ever frozen coconut milk? I might need to try that. 


Recipe                                                              Print


Coconut and Lime Pork


Coconut and Lime Pork.JPG

Ingredients:

1 ½ pounds pork tenderloin, cut into 1-inch cubes

1 13.5 ounce can coconut milk

2 tablespoons vegetable oil, plus more for 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 (Asian Chile sauce)

Romaine lettuce leaves, for serving

Chopped roasted peanuts, scallions and cucumber, for topping

Directions:

  1. Toss the pork with half of the coconut milk, the vegetable oil, garlic, ⅓ cup each brown sugar and cilantro, 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.
  2. Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
  3. 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.
 


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