Tuesday, July 13, 2010


  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 lb Pork
  • 2 tbsp Curry Powder
  • 1/2 Cup Coconut Milk
Bamboo Skewers

  • Soak bamboo skewers at least half an hour so that the ends do not burn on the grill.
  • Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers (many times you can ask your butcher to slice for you when you buy it at the supermarket).
  • Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time).
  • Thread the pork onto the bamboo skewers. There is no right or wrong way to do this. It is personal preference. I find that stuffing the skewers produces a moister, tastier and a more tender meat than when it is stretched tight.
  • Grill and serve with peanut sauce and cucumber in vinegar and a pinch of salt..

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