Thai Grilled Pork Skewers

4.5 lbs pork shoulder, cut against the grain into ¼- to ½-inch thick bite-sized pieces
4 tablespoons (30 g) finely-chopped cilantro roots (or stems)
7 large garlic cloves (30 g), peeled
1 tablespoon (8 g) white peppercorns
132 g palm sugar, grated finely (or melted in the microwave)
3 tablespoons fish sauce
2 tablespoons thin/light soy sauce
2 tablespoons oyster sauce
1 teaspoon of baking soda as tenderizer (optional)
Approximately 3/4 cup of coconut milk with which to brush the pork
Bamboo skewers, soaked for 2-3 hours

Make the marinade paste by pounding the cilantro roots, garlic, and peppercorns together.

Put the pork, the paste, and the seasonings into a large bowl; mix well, cover, and let marinate in the refrigerator for 3-4 hours.

Thread the pork onto the skewers as explained in the post and grill over medium coals until slightly charred on the outside and cooked through on the inside. Brush the coconut milk on the pork occasionally while it’s on the grill.

Serve warm with sticky rice. I find the grilled pork marinated this way flavorful enough unadorned, but you can also serve it with dried chilli dipping sauce (Jaew) on the side.

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