Thai Grilled Pork Skewers in Coconut Milk and Cilantro Root Marinade

What you need

• 600 g (1 1/3 lb) pork shoulder, sliced about 1 cm (1/2 in) thick, then cut into 3 cm pieces
• 6 cloves garlic, peeled
• 3 cilantro roots, scraped and chopped, or 3 tbsp chopped cilantro stems
• 1 tsp white peppercorns, or 1 tsp ground white pepper
• 1 pinch salt
• 120 ml (1/2 cup) coconut milk, full-fat
• 1 1/2 tbsp light soy sauce
• 1 1/2 tbsp oyster sauce
• 1/2 tsp dark soy sauce
• 2 tbsp palm sugar, finely chopped, or light brown sugar
• 12 bamboo skewers, soaked in water for 30 min
• 1 tbsp neutral oil, for brushing
• 400 g (14 oz) cooked sticky rice, to serve

Method

Restated from the original video

1. 1

   Pound the garlic, cilantro roots, peppercorns and salt in a mortar to a coarse paste.

2. 2

   Stir in the coconut milk, light soy sauce, oyster sauce, dark soy sauce and palm sugar until the sugar dissolves.

3. 3

   Add the pork and turn it until every piece is coated. Cover and refrigerate for at least 2 h, or overnight.

4. 4

   Soak the skewers in water for 30 min before grilling.

5. 5

   Thread 4-5 pieces of pork onto each skewer, packing them snugly.

6. 6

   Heat a grill or grill pan to medium heat, about 180 °C (350 °F), and brush the grate with oil.

7. 7

   Grill the skewers, turning every 2-3 min, until charred at the edges and cooked through, no pink inside, 10-12 min.

8. 8

   Rest the skewers for 3 min. Serve hot with the sticky rice.

Imported from rachelcooksthai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.