Curry-and-Coconut-Milk-Grilled Pork Skewers
Succulent pork skewers marinated in a rich blend of coconut milk, curry, and Thai seasonings, then grilled to perfection with pieces of fatback for extra flavor. This Thai-inspired dish combines sweet, salty and aromatic flavors.
Ingredients
- •1 can unsweetened coconut milk
- •2 tablespoons fish sauce
- •2 tablespoons Thai thin soy sauce
- •1 tablespoon sugar
- •1 teaspoon kosher salt
- •¾ teaspoon freshly ground white pepper
- •½ teaspoon curry powder
- •½ teaspoon ground turmeric
- •¾ cup sweetened condensed milk
- •½ pound boneless pork shoulder
- •4 ounces fatback
- •12 pieces bamboo skewers
Cooking Instructions
- 1.
Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavors have melded, 10-15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour.
75 min
- 2.
Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.
4 min
