2 cloves garlic, finely chopped
6 cilantro roots, finely chopped
1/4 cup fish sauce
1 tablespoon light soy sauce
1/2 cup thick coconut cream
1/2 cup oil
1 tablespoon
sugar 1/2 teaspoon ground
white pepper 1 pound lean pork, thinly sliced into 3 x 1 1/2-inch pieces
lettuce, parsley, or cilantro leaves for garnishing
1 tablespoon fish sauce
2 tablespoons
lemon juice 1 tablespoon light soy sauce
1 teaspoon
chili powder 1 tablespoon
sugar 1 tablespoon cilantro leaves, coarsely chopped
Combine all the skewer ingredients, except the pork and the garnish, in a bowl until they are thoroughly blended. Add the pork and mix in, making sure that each piece is well coated. Let stand for at least 30 minutes, longer if possible.
While the meat is marinating, place all the sauce ingredients in a small bowl and mix well. Check the taste; if too hot, add more fish sauce, lemon juice, and sugar.
Preheat the boiler. Take twelve 8-inch wooden skewers and thread two pieces of meat on each, making sure that as much of the surface of the meat as possible will be exposed to the broiler. (Assemble more skewers if you have meat left over.)
Broil under a high heat for 2-3 minutes each side or until the meat is completely cooked through. Serve on a dish garnished with lettuce, parsley, or cilantro, with the sauce on the side.
