INGREDIENTS
6
-inch wooden skewers, soaked in water for 30 minutes
2 lb
boneless pork shoulder, sliced 1/4 inch thick and cut into 4-inch strips
14 oz
coconut milk
2 tbsp
fish sauce
2 tbsp
sugar
1 1/2 tsp
curry powder
1 tsp
salt
1 tsp
ground white pepper
1/3 cup
condensed milk