Curry and Coconut Milk Grilled Pork

Pork Foodservice
Curry and Coconut Milk Grilled Pork


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


11. 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
22. 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
33. 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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