To make these delicious, grilled pork skewers, chef Kris Yenbamroong briefly marinates strips of pork shoulder in coconut milk, sweetened condensed milk, fish sauce and soy sauce with a hint of curry. The sugars in the marinade char beautifully on the grill, creating a richer, deeper flavor than the simple recipe might suggest.
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One 14-ounce can unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons soy sauce
2 tablespoons sugar
1 1/2 teaspoons curry powder
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
1/3 cup sweetened condensed milk
2 pounds 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
How to Make It
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.
Whisk the condensed milk into the marinade. Mix in the pork. Cover with plastic wrap and refrigerate for 1 hour.
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.
The marinade can be refrigerated overnight.
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