Curry And Coconut Milk Grilled Pork

• 1 1/2 pounds pork shoulder cut in 4x1/2-inch pieces
• 4 ounces pork fatback cut in 1/2-inch pieces
• 13 1/2 ounces unsweetened coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce Thai thin
• 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

1. 1. 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
2. 2. 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 1 hour
3. 3. Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes

pork shoulder, pork fatback, coconut milk, fish sauce, soy sauce, sugar, kosher salt, white pepper, curry powder, turmeric ground, condensed milk

Taken from www.yummly.com/recipe/Curry-and-Coconut-Milk-Grilled-Pork-2255177 (may not work)