- 1 (13.5-ounces) can unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons Thai thin soy sauce
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground white pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 3/4 cup sweetened condensed milk
- 1 (1/2 pound) boneless pork shoulder (Boston butt), cut into 4×1/2″ strips
- 4 ounces fatback, cut into 1/2″ pieces
- Twelve 8″ bamboo skewers soaked in water at least 1 hour.
- 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, 10–15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour.
- 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.