How to make it
5 steps. Take it one step at a time.
Using a mortar and pestle, pound the garlic, coriander roots
Using a mortar and pestle, pound the garlic, coriander roots, and white peppercorns into a smooth paste.
Combine the paste
In a large mixing bowl, combine the paste with palm sugar, fish sauce, soy sauce, oyster sauce, 1/4 cup (60ml) of coconut milk, and vegetable oil. Stir until the sugar is dissolved.
Add the sliced pork
Add the sliced pork to the bowl. Massage the marinade into the meat for a few minutes. Cover and refrigerate for at least 4 hours, or ideally overnight.
4 hrThread the pork pieces
Thread the pork pieces onto soaked bamboo skewers, bunching them slightly to keep them juicy.
Heat a grill or grill pan
Heat a grill or grill pan to medium-high heat. Place skewers on the grill and cook for 3-4 minutes per side. Baste frequently with the remaining 1/4 cup (60ml) of coconut milk to keep them moist and create a glaze.
15 min
A little kitchen wisdom
For the most authentic flavor, use coriander roots rather than stems. Soaking the bamboo skewers in water for at least 30 minutes prevents them from burning on the grill.
