Asian Coconut-Lime Pork Kebabs

Chef Jim May presents Asian Coconut-Lime Pork Kebabs. Succulent pork, marinated in a tantalizing blend of coconut milk, lime juice, ginger, and spices, grilled to perfection. Served in a crisp romaine lettuce cup and garnished with peanuts, green onions, tomatoes, and pickled shallots. Drizzled with the reserved marinade for an extra burst of flavor. Serve with a dressed rice noodle salad or stir-fried vegetables to complete this delicious Asian Fusion dish. Perfectly paired with our 2023 Pigs & Pinot Winner the 2020 Peters Vineyard, Pinot Noir.

Ingredients and Directions

Serves 4-6

** Pork & Marinade Recipe Ingredients**

1 ½- 2 lb. pork tenderloin, cut into 1 ½ inch pieces
1 14-oz can unsweetened coconut milk
¼ c. lime juice
2 T. soy sauce
2 T. brown sugar
2 T. fresh ginger, peeled and minced
2 t. 5 Spice seasoning
1 T. Sriracha
1 T. fresh garlic, minced
1 T. fish sauce, (optional)

Combine all marinade ingredients in a large bowl. Remove ½ cup marinade for basting the pork while on the grill. Add the cut pieces of pork and marinade to a Ziploc bag and mix to coat. Refrigerate for 8 – 24 hours.

Remove pork from marinade. Wipe off excess marinade and skewer the pork between 12 skewers.

Heat grill on medium-high. Oil grates and place kebabs on preheated grill. Cook for 4-6 minutes and turn over and baste with reserved marinade. Cook for another 4-5 minutes until done.

**Prep & Garnish Ingredients**

12 8-inch bamboo skewers, soaked in water for ½ an hour before skewering meat
12 whole romaine leaves
½ c. salted peanuts, chopped
¼ c. green onions, chopped
1 c. cherry tomatoes, halved
1/2 c. shallots, sliced thin, soaked in seasoned rice vinegar for half an hour

Remove kabobs, let cool slightly and place on whole romaine leaves, top with peanuts, green onion, tomatoes, and pickled shallots. Spoon excess basting marinade over pork if desired.

Serve with dressed rice noodle salad and stir fry vegetables if desired.