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Coconut and Lime Pork Kebobs

Coconut and Lime Pork Kebobs

Coconut and Lime Pork Kebobs

SERVINGS: 6

INGREDIENTS


  • 1 1/2 pounds HORMEL® ALWAYS TENDER® Original Pork Tenderloin, cut into 1-inch cubes
  • 1/2 (13 .5-ounce) can coconut milk
  • 1/3 cup packed dark brown sugar 2 tablespoons vegetable oil
  • 4 cloves garlic, smashed
  • 1/3 cup chopped fresh cilantro leaves
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Sriracha hot sauce
  • Romaine lettuce leaves, fresh cilantro leaves, roasted peanuts, green onions and cucumber, for topping
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DIRECTIONS


1. In large zip-top plastic bag, place pork, and next 8 ingredients. Seal and refrigerate 1 to 4 hours.
2. Remove pork from marinade and thread onto metal skewers. Reserve marinade for brushing while grilling.
3. Heat grill to medium heat. Grill kebabs, turning occasionally and brushing with marinade, until cooked through, about 12 minutes.
4. Serve in lettuce leaves and top with cilantro, roasted peanuts, green onions, and cucumber.
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© 2017 Hormel Foods, LLC © 2017 Lloyd's Barbeque Company, LLC
 
 
 
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