Skewered Thai Pork
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon coconut milk
- 1 pound pork, thinly sliced into long strips
- 20–30 bamboo skewers, soaked in water for 1 hour
Instructions:
This recipe is similar to satay, but the coconut milk in this dish infuses it with a certain tropical nuance, and it is rarely served with peanut sauce.
- In a medium-sized bowl, combine the sugar, salt, garlic, fish sauce, and coconut milk.
- Toss the pork strips in the mixture to coat thoroughly. Cover the bowl and marinate for at least 30 minutes, but preferably overnight in the refrigerator.
- Thread the pork strips onto the bamboo skewers.
- Grill the skewers for about 3 to 5 minutes per side.
- Serve with your favorite sauce or as is.