11Ingredients
Calories
80Minutes

Ingredients

  • 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

Directions

  1. 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. 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. 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
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