Saik Chrouk Ch'ranouitk (Pork Medallions with Coconut)


  • 16 wooden or metal skewers (If using wooden skewers, soak them for 30 minutes in water before threading meat.)
  • 60 ml (1/4 cup) lemongrass paste (see below)
  • 120 ml (1/2 cup) freshly grated coconut or packaged unsweetened shredded coconut
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 500 gm (~1 lb) pork tenderloin, pork loin or fresh ham, cut into 4 cm pieces (~1 ½ in) long by 3 cm (~1 1/4 in) wide and 1 cm (~1/2in) thick
  • For the Kroeung (Paste):
  • 1 stalk lemongrass, bruised and thinly sliced white mauve section
  • 2 large shallots, coarsely chopped
  • 5 garlic cloves, coarsely chopped
  • 2 kaffir lime leaves, deveined
  • 1/8 teaspoon turmeric
  • 1/4 cup water


  1. Homogenise the kroeung ingredients in a blender until smooth, approximately 2 to 3 minutes.
  2. Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. 
  3. Add the pieces of pork and stir to coat thoroughly with the paste. 
  4. Marinate for at least an hour at room temperature or overnight refrigerated.
  5. Prepare a charcoal grill, BBQ or broiler. Divide the pieces of meat evenly and thread onto wooden or metal skewers. 
  6. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked on the inside*. 
Serve immediately.

* If you are concerned about the complete cooking of the pork you can measure this with a food thermometer. A temp of 71 -82 Centigrade (160 to 180 degree Faranheit) is an approved temperature.