Ingredients
- Bamboo skewers *
- 1 ½ lb pork collar butt
- 5 cloves garlic
- 3 cilantro roots or 2 Tbsp chopped cilantro stems
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp black soy sauce
- 3 Tbsp (35g) palm sugar
- 1 Tbsp oil
- ¼ cup coconut milk
- 3 Tbsp water
- ¼ tsp white peppercorns
- ¼ tsp black peppercorns
- 3 Tbsp corn starch
For serving: Sticky Rice
Recipe Notes:
* Soak bamboo skewers in water overnight before using.
Instructions
For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.
Cut pork into thin, bit-sized pieces, about 3mm thick. If you see any silver skin on the pork, remove it. Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you're in a rush.
Sprinkle cornstarch over the marinated pork and mix well. Skewer the pork, and lay them flat on a tray. Pack them neatly on top of each other and it'll help shape the skewers. If possible, let the pork sit in the fridge on the skewers for at least a few more hours before grilling to set the shape of the skewers.
Grill over medium to medium high heat, 1.5 - 2 minutes per side. Serve with sticky rice.