the appetizer:

Innovative grilling is featured in Kabobs, by Sally Sampson, with recipes like Curried Pork with Coconut and Cilantro and West Indian Chicken with Honey Butter.



Curried Pork with Coconut and Cilantro

Serves 6

Curried Pork with Coconut and Cilantro

Coconut milk is not actually milk at all nor even the liquid that is found inside a coconut. Coconut milk is made from shredded or ground coconut meat mixed with water and then strained to achieve a thick, white liquid. This mixture is then left out so that the fat solids, also known as coconut cream (again, a misnomer), will harden at the top. The remaining liquid is sold in cans as coconut milk. Coconut milk has a strong coconut flavor and is commonly used as a base for curry. Any leftover coconut milk should be covered and refrigerated.

Serve with steamed rice (with or without currants) and cucumbers with thickened yogurt and fresh mint and/or dill. Add lightly oiled zucchini, red onions and mangoes or peaches to the skewer.

  • 1/2 cup unsweetened coconut milk
  • 1/4 cup chopped fresh cilantro leaves, plus extra for garnish
  • 2 tablespoons chutney (any kind is fine)
  • 1 tablespoon plus 1 teaspoon curry powder
  • 1-1/2 teaspoons kosher salt
  • 3 pounds pork butt, boneless center cut chops or pork shoulder,
          trimmed of fat and cut into 1 /4-inch cubes
  • 1/2 teaspoon freshly ground black pepper
  • Lightly toasted coconut
  • Lightly toasted cashews

To make the marinade: Place the coconut milk, cilantro, chutney, curry powder and 1/2 teaspoon of the salt in a non-reactive 3- to 4-quart bowl and mix until all the ingredients are well combined. Add the pork to the bowl and mix until it is com- pletely immersed in the marinade. Alternatively, you can transfer the mixture to a large resealable plastic bag. Refrigerate for at least 4 hours and up to 8 hours.

Prepare a grill. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. When the coals are covered with a pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

To cook, remove as much marinade as possible from the pork. Thread the pork on skewers and sprinkle all sides with the remaining teaspoon of salt and the pepper. Place the kabobs on the grate and grill, turning every 1/2 minutes, until the pork is deeply browned on the outside and medium rare in the inside, 9 to 10 minutes total. Transfer to a serving platter, sprinkle with cilantro, coconut and cashews and serve immediately.

  • from:
  • Recipe of the Week: Kabobs
  • 52 Easy Recipes for Year-Round Grilling
  • by Sally Sampson
  • Wiley Paper
  • 112 pages; $16.95
  • ISBN 978-0-471-92140-0
  • Recipe reprinted by permission.

Buy Kabobs


Recipe of the Week: Kabobs


This page created April 2007

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