Curry and Coconut Milk Grilled Pork Skewers are a great option for your next summer party. The flavor brings hints of sweetness alongside some salty and peppery heat. You’ll need twelve 8″ bamboo skewers, soaked in water for at least one hour. This recipe is good for four servings but if you need more, simply double or even triple the ingredients.
- 1 13.5-ounce 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
- 1½ pounds boneless pork shoulder (Boston butt), cut into 4x½-inch strips
- 4 ounces fatback, cut into ½-inch pieces
- 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. Season with salt and pepper if needed.
- Add pork and toss, massaging meat with your hands. Cover and chill 1 hour.
- 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.