Pork Satay with Sweet Coconut Milk Glaze
1-14oz can unsweetened coconut milk
2 tbs Asian fish sauce
2 tbs soy sauce
2 tbs sugar
1 ½ tsp curry powder
1 tsp Kosher salt
1 tsp freshly ground white pepper
1/3c sweetened condensed milk
2 lbs boneless pork shoulder, sliced ¼” thick and cut into 4″ strips
6 inch wooden skewers, soaked in water for 30 minutes.
Cucumber sticks and lime wedges for serving.
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 plate and
serve with sliced cucumber and lime wedges.
Do Ahead: The marinade can be made and refrigerated overnight.