Pork Satay With Sweet Coconut-Milk Glaze Recipe

Name: Pork Satay With Sweet Coconut-Milk Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 14-ounce can unsweetened coconut milk; 2 tablespoons Asian fish sauce; 2 tablespoons soy sauce; 2 tablespoons sugar; 1 1/2 teaspoons curry powder; 1 teaspoon kosher salt; 1 teaspoon freshly ground white pepper; 1/3 cup sweetened condensed milk; 2 pounds boneless pork shoulder, sliced 1/4 inch thick and cut into 4-inch strips; 6-inch wooden skewers, soaked in water for 30 minutes; Cucumber sticks and lime wedges, for serving

Servings: persons

One 14-ounce can unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons soy sauce
2 tablespoons sugar
1 1/2 teaspoons curry powder
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
1/3 cup sweetened condensed milk
2 pounds boneless pork shoulder, sliced 1/4 inch thick and cut into 4-inch strips
6-inch wooden skewers, soaked in water for 30 minutes
Cucumber sticks and lime wedges, for serving

1
In a saucepan, combine the coconut milk with the fish sauce, soy sauce, sugar, curry powder, salt and white pepper and whisk over moderate heat until the sugar is dissolved, 5 minutes. Pour the marinade into a large bowl and let cool completely.
2
Whisk the condensed milk into the marinade. Mix in the pork. Cover with plastic wrap and refrigerate for 1 hour.
3
Light a grill. Skewer the pork and brush lightly with the marinade; discard any remaining marinade. Grill the skewers over moderately high heat, turning, until the pork is lightly charred and just cooked through, about 6 minutes. Transfer the skewers to a platter and serve with sliced cucumber and lime wedges.
4
MAKE AHEAD The marinade can be refrigerated overnight.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 14-ounce can unsweetened coconut milk, 2 tablespoons Asian fish sauce, 2 tablespoons soy sauce, 2 tablespoons sugar, and more.

Yes, Pork Satay With Sweet Coconut-Milk Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Satay With Sweet Coconut-Milk Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions