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pork shoulder pork fatback coconut milk fish sauce soy sauce sugar kosher salt white pepper curry powder turmeric - ground condensed milk
Viewed: 35 - Published at: 10 years agoIngredients
- 1 1/2 pounds pork shoulder cut in 4x1/2-inch pieces
- 4 ounces pork fatback cut in 1/2-inch pieces
- 13 1/2 ounces unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce Thai thin
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon white pepper ground
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric ground
- 3/4 cup sweetened condensed milk
Method
- 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 approximately 10 - 15 minutes
- 2. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Season with salt and pepper as needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour
- 3. 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
