Time: 1 hour 40 min.
Complexity: easily
Servings: 4

Thai cuisine captivates and enchants with its aromas and unusual flavor combinations. Tropical notes of lime and coconut milk, traditional spices, and the signature Asian flavors of fish sauce and Sriracha—you'll find it all in these superb romaine lettuce skewers.

Ingredients:

• 680 g pork tenderloin, cut into 2.5 cm cubes.
• 1 can (400 ml) coconut milk
• 2 tablespoons vegetable oil, plus extra for grilling
• 4 cloves garlic, crushed
• 1/3 tbsp. plus 1 tbsp. l. brown sugar
• 1/3 cup chopped cilantro, plus extra for topping
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tbsp Sriracha (Asian chili sauce)
• Romaine lettuce leaves, for serving
• Crushed roasted peanuts, green onions and cucumber, for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, coconut milk, fish sauce, Sriracha sauce, Peanut

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Preparation:

Step 1
• In a large bowl, add half the coconut milk, vegetable oil, garlic, 1/3 cup brown sugar, 1/3 cup cilantro, and 1 tablespoon each of fish sauce, lime juice, and Sriracha sauce to the pork. Mix well. Cover and refrigerate for 1-4 hours.
Step 2
• Preheat the grill to medium heat and lightly oil the grates. Thread the pork onto 25cm skewers. Grill the skewers for about 12 minutes, turning them occasionally and brushing them with the remaining coconut milk, until the meat shows grill marks and is cooked through.
Step 3
• Meanwhile, in a small bowl, combine 1 tablespoon of water and 1 tablespoon each of brown sugar, fish sauce, lime juice, and Sriracha sauce. To serve, place the kebabs on raman lettuce leaves and drizzle with the sauce. Sprinkle with chopped parsley. peanuts, green onions, cucumbers and cilantro.
  
  Note
  
  If using wooden skewers, soak them in water for 20 minutes to prevent burning..

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