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Prep Time
30 Mins
Cook Time
25 Mins
Cool Time
10 Mins
Chill Time
1 Hour
Soak Time
30 Mins
Grill Time
6 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to an 1/8-inch thickness, using a meat mallet or rolling pin; cut into 1-inch-wide strips. Set aside.

Step 2

Sauté onion in hot sesame oil in a medium-size saucepan over medium heat 7 to 8 minutes or until onion is tender. Add coconut milk and next 7 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring often, 15 minutes or until thickened. Cool 10 minutes. Reserve 1/3 cup coconut milk mixture, and set aside.

Step 3

Combine pork strips and remaining coconut milk mixture in a shallow dish or large zip-top plastic freezer bag. Cover or seal, and chill 1 hour.

Step 4

Soak wooden skewers in water for 30 minutes to prevent burning.

Step 5

Remove pork from marinade, discarding marinade.

Step 6

Thread pork strips onto skewers.

Step 7

Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side or until done. Brush reserved 1/3 cup coconut milk mixture over grilled pork on skewers.

Step 8

Heat rice in microwave according to package directions.

Step 9

Spoon rice onto serving platter; top with pork skewers. Sprinkle with peanuts and green onions. Serve with lime wedges, if desired.

Step 10

Note: For testing purposes only, we used Uncle Ben's Ready Rice Whole Grain Brown.

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