Easy to make in the Philippines: Curry and coconut milk grilled pork skewers

Ingredients

SERVINGS: 4

  • 1 13.5-ounce can unsweetened coconut milk 
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¾ teaspoon white pepper (black can be substituted)
  • ½ teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ¾ cup sweetened condensed milk
  • 1½ pounds boneless pork shoulder, cut into 4 – ½-inch strips
  • 4 ounces fatback, cut into ½-inch pieces

Special Equipment

  • Twelve 8″ bamboo skewers

Preparation

  • 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.
  • 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.

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