1 Lb boneless pork loin roast
2 cloves garlic
1 C coconut milk
2 Tbs brown sugar
2 Tbs of your favorite curry powder
1 Tbs fish sauce
Mince garlic and mix together with everything except pork. Thinly slice pork and marinade in coconut mixture for at least 2 hours and as long as overnight. Skewer meat and broil or cook on barbeque until done.
Serve with peanutbutter sauce and cucumber relish; recipes follow.
Heat together 6 Tbs of peanut butter, 1 C water, 1 clove minced garlic, 2 Tbs soy sauce, 2 tsp brown sugar (palm sugar if available), 1/2 tsp shrimp paste and lemon juice to taste. Add more water if it gets too thick.
Mix together sugar and vinegar; 2 parts sugar for 1 part vinegar. For 2 cucumbers this is about 1 C sugar and 1/2 C vinegar. Add thinly sliced jalapeno pepper and a small amount of onion. Add peeled, deseeded (optional) sliced and quartered cucumbers to mixture. Add water to cover, then chill. Best made at least two hours before serving.