Thai Coconut Pork Kabobs Food

THAI-STYLE GRILLED PORK SKEWERS | MOO YANG

Steps:

• If using wooden or bamboo skewers, soak them in water for at least 1 hour to prevent them from burning.
• Meanwhile, combine all the ingredients but the pork in a large bowl and mix well. Add the pork and marinate for at least half an hour.
• Fire up the grill (preferably a charcoal one) and let it settle on medium or medium-high flames.
• Weave the strips of pork onto the skewers, allowing as much of the marinade to cling to the pork as you desire. Grill, turning a few times, until the pork is cooked through, 5 to 8 minutes.
• Serve the grilled pork skewers immediately.

THAI COCONUT PORK KABOBS

Steps:

• Cut the pork tenderloin into 2 inch thick pieces and place in a large bowl.
• Toss with the Badia Complete seasoning and let sit while you put together the marinade.
• Combine the marinade ingredients in a large sealable bag or a glass dish. Reserve 1/2 cup of the marinade and set aside for basting the kabobs.
• Add the seasoned pork to the marinade and toss to coat the pork completely.
• Cover and refrigerate for at least 8 hours or up to overnight.
• Remove the pork from the marinade draining off most of the excess, you can even set them on paper towels to dry them off before you skewer them, dividing onto 8 skewers.
• Preheat your grill to medium-high heat.
• Oil you grill grates or spray with a non-stick spray then place on the kabobs. Grill for 3-4 minutes, then turn and baste with the reserved marinade.
• Keep turning every 3-4 minutes and basting until you've reached a total cooking time of 15-18 minutes.
• Remove the kabobs from the grill and place on a platter.
• Serve the kabobs on the lettuce leave and garnish with the peanuts and scallions.

COCONUT LIME AND PORK SKEWERS

Steps:

• Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoons each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 - 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 tablespoons water and the remaining 1 tablespoons each brown sugar, fish sauce, lime juice, and Sriracha in a small bowl. Serve the kebabs in romaine lettuce leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.