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1
Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to an 1/8-inch thickness, using a meat mallet or rolling pin; cut into 1-inch-wide strips. Set aside.
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2
Saute onion in hot sesame oil in a medium-size saucepan over medium heat 7 to 8 minutes or until onion is tender. Add coconut milk and next 7 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring often, 15 minutes or until thickened. Cool 10 minutes. Reserve 1/3 cup coconut milk mixture, and set aside.
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3
Combine pork strips and remaining coconut milk mixture in a shallow dish or large zip-top plastic freezer bag. Cover or seal, and chill 1 hour.
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4
Soak wooden skewers in water for 30 minutes to prevent burning.
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5
Remove pork from marinade, discarding marinade.
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6
Thread pork strips onto skewers.
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7
Grill, covered with grill lid, over medium heat (300u00b0 to 350u00b0) 2 to 3 minutes on each side or until done. Brush reserved 1/3 cup coconut milk mixture over grilled pork on skewers.
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8
Heat rice in microwave according to package directions.
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9
Spoon rice onto serving platter; top with pork skewers. Sprinkle with peanuts and green onions. Serve with lime wedges, if desired.
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10
Note: For testing purposes only, we used Uncle Ben's Ready Rice Whole Grain Brown.
