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Curry-and-Coconut-Milk-Grilled Pork Skewers

['1 (13.5-ounces) can unsweetened coconut milk', '2 tablespoons fish sauce', '2 tablespoons Thai thin soy sauce', '1 tablespoon sugar', '1 teaspoon kosher salt', '3/4 teaspoon freshly ground white pepper', '1/2 teaspoon curry powder', '1/2 teaspoon ground turmeric', '3/4 cup sweetened condensed milk', '1 (1/2 pound) boneless pork shoulder (Boston butt), cut into 4x1/2" strips', '4 ounces fatback, cut into 1/2" pieces', 'Twelve 8" bamboo skewers soaked in water at least 1 hour.']

Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavors have melded, 10–15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour.
Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.

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