Best 6 Pork Brochettes With Shredded Coconut Recipes

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Tantalize your taste buds with the exotic flavors of our delectable Pork Brochettes with Shredded Coconut, a culinary journey that blends the richness of pork with the tropical essence of coconut. This dish, a symphony of sweet, savory, and smoky notes, will transport you to a tropical paradise with every bite. Accompanying this main course are three tantalizing recipes: a refreshing Coconut-Lime Rice that perfectly complements the pork, a vibrant Grilled Pineapple Salsa that adds a burst of sweetness and acidity, and a creamy Coconut-Cashew Sauce that elevates the dish to a new level of indulgence. Get ready to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT MARINATED PORK TENDERLOIN



Coconut Marinated Pork Tenderloin image

A savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat akin to a Mexican habanero, the fruity Scotch bonnet chile is a quintessential Jamaican ingredient which drives home the Caribbean influence of this dish.

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

1 can unsweetened coconut milk
3 tablespoons grated fresh ginger
1 heaping tablespoon mild curry powder
1 tablespoon fresh lime juice
1 teaspoon ground star anise
1 teaspoon Spanish paprika
1/4 teaspoon coarsely ground black pepper
2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce
6 cloves garlic, finely chopped
2 pounds pork tenderloin, trimmed of excess fat
2 tablespoons canola oil
Kosher salt
1 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
1/4 cup sliced green onion, green and pale green part
3/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 cloves garlic, chopped
1/4 Scotch bonnet chile, chopped
Honey, as needed

Steps:

  • For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.
  • Preheat the grill to high heat for indirect grilling.
  • Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.
  • For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick.
  • Spoon the green sauce over the sliced pork.

PORK BROCHETTES WITH SHREDDED COCONUT



Pork Brochettes With Shredded Coconut image

a recipe from the well known cambodian restaurant Elephant Walk. It is great on the bbq. Time does not include the 1 hour marinade time.

Provided by MarraMamba

Categories     Pork

Time 25m

Yield 16 skewers

Number Of Ingredients 12

16 skewers (If using wooden skewers, soak them for 30 minutes in water to cover before threading meat.)
1/4 cup lemongrass paste (see below)
1/2 cup freshly grated coconut or 1/2 cup packaged unsweetened dried shredded coconut
1 tablespoon sugar
1/2 teaspoon salt
1 lb pork tenderloin, pork loin (cut into pieces 1 1/2 inches long by 1 1/4 inches wide and 1/2 thick) or 1 lb fresh ham (cut into pieces 1 1/2 inches long by 1 1/4 inches wide and 1/2 thick)
1 stalk lemongrass, thinly sliced*
2 large shallots, coarsely chopped
5 garlic cloves, coarsely chopped
2 kaffir lime leaves, deveined*
1/8 teaspoon turmeric
1/4 cup water

Steps:

  • Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.
  • Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.
  • Prepare a charcoal grill according to manufacturer's instructions or preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry - on the inside. Serve immediately.

Nutrition Facts : Calories 62.4, Fat 3.3, SaturatedFat 2, Cholesterol 18.7, Sodium 88.1, Carbohydrate 2.2, Fiber 0.5, Sugar 1, Protein 6.1

PORK (OR CHICKEN) STEWED IN COCONUT MILK



Pork (Or Chicken) Stewed In Coconut Milk image

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons neutral oil, like grapeseed or canola
2 to 3 pounds boneless pork butt or shoulder
Salt and pepper to taste
10 shallots, peeled and left whole
1 or 2 small chilies, stemmed, seeded and minced, or dried chilies, or to taste
1 inch-long piece ginger, peeled and minced
2 or 3 cans unsweetened coconut milk, or as needed
1 tablespoon nam pla (Thai fish sauce) or soy sauce, or to taste
Juice of a lime, or more to taste

Steps:

  • Put oil in a large deep skillet or casserole that can later be covered; turn heat to medium-high. Brown pork on all sides, turning as necessary, and adjusting heat so the meat browns but does not burn. This will take about 20 minutes. Season it with a little salt and pepper.
  • When the pork is just about browned, add shallots, chilies and ginger; brown a bit, then add about 2 cups coconut milk and the nam pla. Bring to boil, cover, and adjust heat for a steady simmer. Cook, turning occasionally, for at least 90 minutes, or until the pork is tender; add additional coconut milk if mixture dries out.
  • When the pork is tender, remove to a platter. Stir lime juice into sauce; taste, and adjust seasoning, adding more chili, nam pla or lime juice as necessary. Carve meat, and serve it with sauce.

Nutrition Facts : @context http, Calories 828, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 66 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 42 grams, Sodium 1149 milligrams, Sugar 8 grams, TransFat 0 grams

EASY SHREDDED PORK



Easy Shredded Pork image

This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.

Provided by freddajoi

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 7h15m

Yield 28

Number Of Ingredients 7

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt
2 (7 pound) pork shoulder roasts
4 (20 ounce) bottles barbeque sauce

Steps:

  • Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
  • Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
  • Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
  • Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 30.5 g, Cholesterol 89.4 mg, Fat 21.7 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1591.5 mg, Sugar 21.7 g

MINIATURE PORK BROCHETTES



Miniature Pork Brochettes image

Another Tapas recipe. The brochettes(kabobs)are marinated overnight so do this ahead of time so they are ready when you are. Posted for ZWT3

Provided by Julie Bs Hive

Categories     Pork

Time 27m

Yield 12 kabobs

Number Of Ingredients 8

1 lb lean boneless pork
3 tablespoons Spanish olive oil, plus extra for oiling
1 large lemon, juice and rind of, grated
2 garlic cloves, crushed
2 tablespoons chopped fresh flat leaf parsley, plus extra (to garnish)
1 tablespoon Ras El Hanout Spice Blend (Ras-El-Hanout (Moroccan Spice Blend))
salt and pepper
12 skewers

Steps:

  • Cut the pork into pieces about 3/4 in square and put pieces in a large dish that will hold them in a single layer.
  • Prepare the marinade by placing all the remaining ingredients in a bowl and mixing them together. Pour over the pork and toss the meat until well coated. Cover and place in the refrigerator no less than 8 hours. Stir meat 2-3 times during that time.
  • Soak wooden skewers about 20 minutes in cold water before using. If using metal skewers, grease them.
  • Preheat broiler or grill pan. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve garnished with parsley.

Nutrition Facts : Calories 85.4, Fat 5.5, SaturatedFat 1.2, Cholesterol 22.3, Sodium 20.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 8.2

SHREDDED PORK BURRITOS



Shredded Pork Burritos image

Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.-Katherine Nelson, Centerville, Utah

Provided by Taste of Home

Categories     Lunch

Time 9h25m

Yield 16 servings (2-1/3 cups sauce).

Number Of Ingredients 21

1 bone-in pork shoulder roast (5 pounds)
2 tablespoons plus 1/2 cup packed brown sugar, divided
4 teaspoons paprika, divided
2 teaspoons crushed red pepper flakes
2 teaspoons ground cumin
1 teaspoon salt
1 can (12 ounces) cola
1 cup chicken broth
1 large sweet onion, thinly sliced
2 garlic cloves, minced
TOMATILLO SAUCE:
1 cup mayonnaise
1/2 cup 2% milk
2 tomatillos, husks removed
3/4 cup fresh cilantro leaves
1 jalapeno pepper, seeded and cut into chunks
1 envelope ranch salad dressing mix
1 tablespoon lime juice
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
16 flour tortillas (8 inches), room temperature

Steps:

  • Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender., Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through. , Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving., Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.

Nutrition Facts : Calories 370 calories, Fat 24g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 451mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein.

Tips:

  • Choose the right cut of pork: Pork tenderloin or pork loin are great choices for brochettes because they are lean and tender.
  • Marinate the pork: Marinating the pork in a flavorful mixture of herbs, spices, and oil will help to keep it moist and flavorful while cooking.
  • Soak the bamboo skewers: Soaking the bamboo skewers in water for at least 30 minutes before using will help to prevent them from burning.
  • Preheat the grill: Preheat the grill to medium-high heat before cooking the brochettes. This will help to sear the meat and prevent it from sticking.
  • Cook the brochettes over medium-high heat: Cook the brochettes over medium-high heat for about 10 minutes, or until the pork is cooked through. Be sure to turn the brochettes frequently to ensure that they cook evenly.
  • Serve the brochettes with your favorite dipping sauce: Serve the brochettes with your favorite dipping sauce, such as a spicy coconut sauce or a creamy peanut sauce.

Conclusion:

Pork brochettes with shredded coconut are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or a party. With a few simple ingredients and a little bit of time, you can make this dish that is sure to impress your friends and family.

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