F&W is quickly becoming my favorite magazine for inspiration! This dish is perfect for a busy weeknight, make the marinade the night before and you will have dinner in less that 20 minutes! Best of all this makes great leftovers.
One 14-ounce can unsweetened coconut milk
2 TBSP Asian fish sauce
2 TBSP soy sauce
2 TBSP coconut palm sugar
1 1/2 tsp curry powder
1 tsp salt
1 tsp pepper
1/3 c sweetened condensed milk
2 lb boneless pork, sliced 1/4 inch thick and cut into 4-inch strips
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.
Whisk the condensed milk into the marinade. Mix in the pork. Cover with plastic wrap and refrigerate.
Light a grill. Brush pork lightly with the marinade; discard any remaining marinade. Grill over moderately high heat, turning, until the pork is lightly charred and just cooked through, about 6 minutes.