Pork Satay With Sweet Coconut-Milk Glaze

• 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

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.
4. MAKE AHEAD The marinade can be refrigerated overnight.

milk, fish sauce, soy sauce, sugar, curry powder, kosher salt, freshly ground white pepper, condensed milk, pork shoulder, wooden skewers, cucumber

Taken from www.epicurious.com/recipes/member/views/pork-satay-with-sweet-coconut-milk-glaze-52694981 (may not work)