Fresh Coconut Milk Grilled Pork Skewers

Ingredients

• 1 kg Pork Tenderloin (Trimmed, sliced into 2‑3 mm strips)
• 4 cloves Garlic (Root garlic, minced)
• 2 tablespoons Coriander Leaves (Finely chopped)
• 4 leaves Kaffir Lime Leaves (Finely sliced; juice of 1 lime added later)
• 2 tablespoons Palm Sugar (Grated or finely chopped)
• 2 tablespoons Fish Sauce (Thai style, light)
• 2 tablespoons Black Sweet Soy Sauce (Adds color and depth)
• 120 ml Coconut Milk (Full‑fat, from a bag or can)
• 1 tablespoon Lime Juice (Freshly squeezed)
• 1 tablespoon Plant Oil (Neutral oil such as canola or vegetable)
• 1 teaspoon Salt
• 1 teaspoon White Pepper (Freshly ground)
• 1 teaspoon Tapioca Starch (Optional, for a slightly glossy coating)
• 33 Bamboo Skewers (Soaked in water for 30 min before use)

Instructions

1. Slice the Pork

   Trim any excess fat from the pork tenderloin and slice it into thin strips about 2‑3 mm thick, roughly 3‑4 cm long.

   Time: PT10M

2. Prepare Aromatics

   Finely mince the garlic root, chop the coriander leaves, slice the kaffir lime leaves very thin, and squeeze the juice of one lime.

   Time: PT10M

3. Make the Marinade

   In a large bowl combine fish sauce, palm sugar, black sweet soy sauce, coconut milk, lime juice, plant oil, salt, white pepper, and tapioca starch. Stir until the sugar dissolves and the mixture is smooth.

   Time: PT5M

4. Marinate the Pork

   Add the sliced pork, minced garlic, chopped coriander, and sliced kaffir lime leaves to the bowl. Mix thoroughly so every strip is coated. Cover the bowl with plastic wrap or transfer to a zip‑lock bag, then refrigerate for at least 2 hours, preferably overnight.

   Time: PT2H

5. Soak Skewers

   Place the bamboo skewers in a bowl of water and let them soak for 30 minutes to prevent burning on the grill.

   Time: PT5M

6. Thread the Pork

   Remove the pork from the fridge, let it sit at room temperature for 5 minutes, then thread the strips onto the soaked skewers, packing them tightly and keeping the lengths uniform (about 3‑4 cm per piece).

   Time: PT10M

7. Preheat the Grill

   Heat a gas or charcoal grill to medium‑high (about 200‑220 °C). If using charcoal, let the coals turn gray before cooking.

   Time: PT10M

   Temperature: 200-220°C

8. Grill the Pork Skewers

   Place the skewers on the grill, turning every 2‑3 minutes and basting with any remaining marinade. Grill for about 12‑15 minutes total, until the pork is caramelized, slightly charred at the edges, and cooked through.

   Time: PT15M

   Temperature: 200-220°C

9. Rest and Serve

   Remove the skewers from the grill, let them rest for 2 minutes, then serve hot with steamed sticky rice and optional fresh cucumber slices.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pork Tenderloin: Pork shoulder, thinly sliced
• Instead of Garlic: Garlic paste
• Instead of Coriander Leaves: Cilantro stems
• Instead of Kaffir Lime Leaves: Lime zest
• Instead of Palm Sugar: Brown sugar
• Instead of Fish Sauce: Soy sauce with a dash of lime
• Instead of Black Sweet Soy Sauce: Regular soy sauce + a pinch of brown sugar
• Instead of Coconut Milk: Coconut cream diluted 1:1
• Instead of Lime Juice: Kaffir lime juice
• Instead of Plant Oil: Peanut oil
• Instead of Salt: Sea salt
• Instead of White Pepper: Black pepper
• Instead of Tapioca Starch: Cornstarch
• Instead of Bamboo Skewers: Metal skewers

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Whisk or Spoon
• Measuring Spoons
• Bamboo Skewers
• Grill (gas or charcoal)
• Tongs
• Brush (optional)
• Gloves (optional) (optional)

Critical Steps — Do Not Skip

• Marinating the pork for at least 2 hours (preferably overnight).
• Soaking bamboo skewers to prevent burning.
• Grilling over medium‑high heat and turning frequently to avoid drying out.

Chef Tips from the Video

• Add a pinch of toasted sesame seeds to the glaze for extra nuttiness.
• For a spicier version, mix in 1‑2 finely chopped Thai chilies with the aromatics.
• Serve with a side of sweet chili sauce for dipping.

Troubleshooting

Storage

Refrigerator: Store leftover grilled pork in an airtight container for up to 3 days.

Freezer: Freeze cooked pork in a zip‑lock bag for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the pork the night before for deeper flavor.
• Pre‑soak skewers and keep them in a covered container in the fridge.
• Prepare the glaze in advance; store in a small jar.