Food & Wine


11
4
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

One 14-ounce can unsweetened coconut milk 2 Tbsp Asian fish sauce2 Tbsp soy sauce2 Tbsp sugar1 ½ tsp curry powder1 tsp kosher salt1 tsp freshly ground white pepper⅓ cup sweetened condensed milk2 lb boneless pork shoulder, sliced 1/4 inch thick and cut into 4-inch strips 6-inch wooden skewers, soaked in water for 30 minutes Cucumber sticks and lime wedges, for serving

Directions

  1. In a saucepan, combine the coconut milk with the fish sauce, soy sauce, sugar, curry powder, salt and white pepper and whisk over moderate heat until the sugar is dissolved, 5 minutes. Pour the marinade into a large bowl and let cool completely.
  2. Whisk the condensed milk into the marinade. Mix in the pork. Cover with plastic wrap and refrigerate for 1 hour.
  3. Light a grill. Skewer the pork and brush lightly with the marinade; discard any remaining marinade. Grill the skewers over moderately high heat, turning, until the pork is lightly charred and just cooked through, about 6 minutes. Transfer the skewers to a platter and serve with sliced cucumber and lime wedges.

Make Ahead: The marinade can be refrigerated overnight.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Kris Yenbamroong
Image Credit: John Kernick

Tags: Dinner, Appetizer, Pork, Thai

Terms of Service | Privacy Policy Corporate Site | Advertise With Us