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Cambodian Coconut Pork Skewers
Tender pork marinated in a fragrant blend of lemongrass, coconut, garlic, and spices, then grilled to perfection. These skewers offer a delightful balance of savory, sweet, and aromatic notes, making them a popular choice for gatherings.
ð§ ææ
- 400 g Pork shoulder or loin(cut into 1-inch cubes)
- 1 stalk Lemongrass stalk(thinly sliced)
- 2 medium Shallots(coarsely chopped)
- 5 cloves Garlic cloves(chopped)
- 1 teaspoon Lime zest(grated)
- 0.5 teaspoon Ground turmeric
- 3 oz Water
- 25 g Unsweetened shredded coconut(or freshly grated coconut)
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- Wooden skewers(soaked in water for at least 30 minutes)
ðšâð³ äœãæ¹
- 1
Prepare the marinade: In a food processor or blender, combine the sliced lemongrass, chopped shallots, garlic, lime zest, turmeric, and water. Process until a smooth paste forms.
- 2
Transfer the paste to a mixing bowl. Add the shredded coconut, sugar, and salt. Mix well to combine.
- 3
Add the cubed pork to the marinade and toss to coat evenly. Cover the bowl and let it marinate at room temperature for at least 1 hour, or refrigerate overnight for deeper flavor.
- 4
Preheat your grill or barbecue to medium-high heat. Thread the marinated pork cubes onto the soaked wooden skewers.
- 5
Grill the skewers for 15-20 minutes, turning frequently and basting with any remaining marinade, until the pork is cooked through and slightly caramelized. Serve immediately.
ð¡ ããã®ã³ã
- âSoaking the wooden skewers prevents them from burning on the grill.
- âFor a richer coconut flavor, use freshly grated coconut instead of shredded.
- âMarinating the pork overnight will significantly enhance the flavor.
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- Substitute pork with chicken thighs or beef sirloin.
- Add chunks of pineapple or bell pepper to the skewers for added flavor and color.
- For a spicier kick, add a fresh chili to the marinade paste.