Grilled-Pork Skewers

• 3 tablespoons coconut milk
• 3 tablespoons peanuts, husks removed
• 23 cup finely sliced scallions
• 6 tablespoons fish sauce
• 2 teaspoons minced garlic
• 1 teaspoon minced chili pepper
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds pork loin, cut into 1-inch cubes

1. Prepare a charcoal grill or preheat the broiler.
2. Soak 20 bamboo skewers in cold water to cover for 20 minutes.
3. In the bowl of a food processor, combine the coconut milk and peanuts and process until the mixture forms a fairly smooth paste.
4. Transfer to a large bowl and stir in the scallions, fish sauce, garlic, chili pepper, sugar and black pepper.
5. Add the pork cubes and toss to coat.
6. Set aside to marinate for 20 minutes.
7. Drain and pat the bamboo skewers dry.
8. Thread 3 pork cubes on each skewer and grill or broil on a broiler pan, turning as needed, until the pork is nicely browned and cooked all the way through, about 6 minutes.
9. Serve immediately.

coconut milk, peanuts, scallions, fish sauce, garlic, chili pepper, sugar, ground black pepper, pork loin

Taken from cooking.nytimes.com/recipes/7120 (may not work)