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Bon Appétit

Curry-and-Coconut-Milk-Grilled Pork Skewers

By Kris Yenbamroong

4.6

(12)

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Curry-and-Coconut-Milk-Grilled Pork SkewersAustin Bush

The little bits of fatback add an extra layer of deliciousness.

Recipe information

  • Yield

    4 Servings

Ingredients

1 (13.5-ounces) can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons Thai thin soy sauce
1 tablespoon sugar
1 teaspoon kosher salt
3/4 teaspoon freshly ground white pepper
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
3/4 cup sweetened condensed milk
1 (1/2 pound) boneless pork shoulder (Boston butt), cut into 4x1/2" strips
4 ounces fatback, cut into 1/2" pieces

Special equipment:

Twelve 8" bamboo skewers soaked in water at least 1 hour.

Preparation

  1. Step 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.

    Step 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.

TagsSkewerThaiSoutheast AsianAsianCoconut MilkTurmericHerbs & SpicesPork ShoulderPorkMeatMainDinnerGluten FreeNut FreeSimmerGrillingSpringSummerBon Appétit

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