Ingredients

5 cloves garlic
2 coriander roots
1.2 lb pork shoulder or pork butt, thinly sliced
¼ cup coconut milk
2 tbsp oyster sauce
1½ tbsp light soy sauce
½ tbsp dark soy sauce
2½ tbsp palm sugar
1 tsp white pepper
1 tbsp tapioca starch

Directions

Using a mortar and pestle, pound the garlic and coriander roots together until they form a rough paste.

In a large bowl, whisk together the coconut milk, palm sugar, oyster sauce, light and dark soy sauces, tapioca starch, and white pepper.

Add the thinly sliced pork to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 4 hours (ideally overnight) for the best flavor.

Soak your bamboo skewers in water for 20 minutes to prevent burning, then thread the marinated pork strips tightly onto the sticks.

Lightly oil your grill and cook over medium heat for 2–3 minutes per side. Flip until the pork is fully cooked and has a beautiful, caramelized char.

Enjoy hot, traditionally served with a side of warm sticky rice (khao niao).