1) 300g (9oz) pork loin or neck.
2) 12-15 bamboo skewers.
3) 4 tablespoons coconut cream
MARINADE
1) 1 teaspoon coriander root.
2) pinch of salt.
3) 1 teaspoon chopped garlic.
4) 1/2 teaspoon white pepper.
5) 2 tablespoons palm sugar.
6) dash light soy sauce.
7) 2 tablespoons fish sauce.
8) 2 tablespoons vegetable oil.
METHOD
1) soak bamboo skewers in cold water for 30-45 mins
2) slice pork thinly in to 2cm strips.
3) make a marinade, using a pestle and mortar,pound the coriander root, salt, garlic and pepper into a smooth paste.Mix in the soy sauce, fish sauce and oil and marinate the pork in this for 2-3 hours or even overnight.
4) when ready to cook slice 3 pieces of the pork on to each bamboo skewer and repeat this until all the pork is used up.
5) brush each skewer with a little coconut cream and place under a hot grill, turning every so often util they become a light golden brown.
