Pork Satay with Sweet Coconut Milk Glaze

Method3 steps

1. 1

   Step 1: Whisk all the coconut milk (14 oz), fish sauce (2 tbsp), sugar (2 tbsp), curry powder (1½ tsp), salt (1 tsp), ground white pepper (1 tsp) and sweetened condensed milk (⅓ cup) together in a saucepan over moderate heat until the sugar dissolves. Transfer the marinade to a large bowl and cool completely before adding the pork; keep the raw pork refrigerated while the marinade cools.

   Uses 14 oz coconut milk · 2 tbsp fish sauce · 2 tbsp sugar · 1½ tsp curry powder · 1 tsp salt · 1 tsp ground white pepper · ⅓ cup sweetened condensed milk

2. 2

   Step 2: Combine all the pork strips with all the cooled coconut marinade from step 1. Cover and refrigerate for 1 hour. While the pork marinates, submerge six 15-cm wooden skewers in the separate soaking water for at least 30 minutes.

   Refrigerate pork marinade · 60 minUses 2 lb boneless pork shoulder, sliced ¼-inch thick and cut into 4-inch strips · All cooled sweet coconut marinade · Water, enough to submerge the wooden skewers

3. 3

   Step 3: Preheat the grill to medium-high. Thread the marinated pork from step 2 onto the soaked skewers, letting excess marinade drip back into the bowl. Grill, turning occasionally, until lightly charred and the pork reaches at least 63°C (145°F) throughout, checked with a thermometer. Discard the marinade left in the raw-pork bowl. Transfer the cooked skewers to a clean plate and let the pork rest for at least 3 minutes before serving in six portions.

   Rest cooked pork before serving · 3 minUses All marinated pork strips · Soaked wooden skewers