Ingredients:
1 1/2 pounds pork shoulder cut in 4×1/2-inch pieces
4 oz pork fatback cut in 1/2-inch pieces
13 1/2 oz unsweetened coconut milk
2 Tbsp. fish sauce
2 Tbsp. Thai thin soy sauce
1 Tbsp. 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
Procedure:
- 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
- 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
- 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
Recipe courtesy of National Pork Board
