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Curry-and-Coconut-Milk-Grilled Pork Skewers

Curry-and-Coconut-Milk-Grilled Pork Skewers

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The little bits of fatback add an extra layer of deliciousness.


  • 1 13.5-ounce can unsweetened coconut milk
  • 2 tablespoons Thai thin soy sauce
  • ¾ teaspoon freshly ground white pepper
  • ½ teaspoon ground turmeric
  • ¾ cup sweetened condensed milk
  • 1½ pounds boneless pork shoulder (Boston butt), cut into 4x½-inch strips
  • 4 ounces fatback, cut into ½-inch pieces

Special Equipment

  • Twelve 8" bamboo skewers soaked in water at least 1 hour

Recipe 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.

Recipe by Kris Yenbamroong,

Nutritional Content

Calories (kcal) 800 Fat (g) 55 Saturated Fat (g) 23 Cholesterol (mg) 160 Carbohydrates (g) 36 Dietary Fiber (g) 0 Total Sugars (g) 35 Protein (g) 39 Sodium (mg) 1850Reviews Section

Watch the video: หมปงหมกนำกะท ไมอรอยเอามายหวไดเลยคะ. Tk Sasitorn (June 2022).


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