Pan-Asian pork skewers in coconut marinade - Detailed recipes with photos.

Thai cuisine attracts and bewitches with its flavors and unusual combinations of tastes. Tropical notes of lime and coconut milk, traditional spices and Asian business card – fish sauce and Sriracha, all this you will find in these excellent kebabs in Romano lettuce boats. Share with friends: Time: 1 hour. 40 min Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

680 gr. pork tenderloin, cut into cubes of 2.5 cm.
1 can (400 ml.) Coconut milk
2 tbsp. l vegetable oil plus optional for grilling
4 cloves of garlic, crush
1/3 Art. plus 1 tbsp. l brown sugar
1/3 Art. chopped cilantro and additionally for topping
2 tbsp. l fish sauce
2 tbsp. l lime juice
2 tbsp. l Srirachi (Asian Chili Sauce)
Romano lettuce, for serving
Ground roasted peanuts, green onions and cucumber, for topping

Recipes with similar ingredients: pork, coconut milk, sauce fish, sriracha sauce, peanuts

Recipe preparation:

In a large bowl, add half the coconut milk to the pork, vegetable oil, garlic, 1/3 tbsp. brown sugar, 1/3 tbsp. cilantro, and 1 tbsp. l fish sauce, lime juice and sriracha sauce, all mix. Cover and refrigerate for 1-4 hours
Light a medium heat grill and lightly grease the grills vegetable oil. String the pork onto 25 cm skewers. Fry kebabs for about 12 minutes, periodically turning them and lubricating with the rest of coconut milk until the meat appears traces of the grate, and it will not be completely prepared.
In parallel, in a small cup, mix 1 tbsp. l water and 1 Art. l brown sugar, fish sauce, lime juice and sauce sriracha. To serve, place the barbecue on the leaves of the Ramano salad and drizzle with sauce. Sprinkle with chopped peanuts, green onions, cucumbers and cilantro. Note When using wooden skewers, soak them previously in water for 20 minutes. so that prevent burning.