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Ingredients
3 tablespoons coconut milk
3 tablespoons peanuts, husks removed
⅔ cup finely sliced scallions
6 tablespoons fish sauce
2 teaspoons minced garlic
1 teaspoon minced chili pepper
1 teaspoon sugar
¼ teaspoon ground black pepper
1 ½ pounds pork loin, cut into 1-inch cubes
Nutritional analysis per serving (6 servings)
4 grams carbs; 71 milligrams cholesterol; 279 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 1 gram fiber; 1473 milligrams sodium; 25 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a charcoal grill or preheat the broiler. Soak 20 bamboo skewers in cold water to cover for 20 minutes.
- Step 2
In the bowl of a food processor, combine the coconut milk and peanuts and process until the mixture forms a fairly smooth paste. Transfer to a large bowl and stir in the scallions, fish sauce, garlic, chili pepper, sugar and black pepper. Add the pork cubes and toss to coat. Set aside to marinate for 20 minutes.
- Step 3
Drain and pat the bamboo skewers dry. Thread 3 pork cubes on each skewer and grill or broil on a broiler pan, turning as needed, until the pork is nicely browned and cooked all the way through, about 6 minutes. Serve immediately.
Private Notes
Comments
I would change the order of the directions, light the grill while the pork is marinating. Why waste fuel when it only takes a grill about 20 minutes (or less) to pre-heat?
I agree with the note about being too salty - a mix of fish sauce and water would be better. I used peanut butter as I didn't have peanuts and the result was still delicious. I recommend cutting the cubes larger than 1" (2"-3") to keep the pork juicy.
I used almond butter instead of the peanuts. The meat cooked up beautifully, although it took a bit longer than 6 minutes (cubes may have been larger than 1 inch). I found this a bit too salty. Next time, I would cut the fish sauce in half and sub in water.