Curry and coconut grilled chicken skewers

A different sort of flavor for both Pedro and I. It's hard to break us of our most common kitchen ingredients (garlic, lime, salt, rosemary, yadda yadda) habits and this one did the trick. Definitely recommend it!

Ingredients SERVINGS: 4
1 13.5-ounce can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons Thai thin soy sauce
1 tablespoon sugar 1 teaspoon kosher salt
¾ teaspoon freshly ground white pepper
½ teaspoon curry powder
½ teaspoon ground turmeric

2/2 ¾ cup sweetened condensed milk
1½ pounds boneless pork shoulder (Boston butt), cut into 4x½-inch strips
4 ounces fatback, cut into ½-inch pieces

Special Equipment
Twelve 8" bamboo skewers soaked in water at least 1 hour

Preparation

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.