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Curry and Coconut Milk Grilled Pork
Source: The National Pork Board
PREP TIME
15 mins
COOK TIME
80 mins
SERVING SIZE
4
What You’ll Need
1 1/2 pound Prairie Fresh Natural® pork shoulder picnic (cut in 4 x 1/2-inch pieces)
4 ounces pork fatback (cut in 1/2-inch pieces)
13.5 ounces unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons soy sauce
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
- 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 for 1 hour.
- Prepare grill for medium-high heat. Thread a piece of fatback onto the middle of each skewer, then thread on a piece of pork so one end of the pork touches fat and the other is at the pointy end of the skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.
