Pork skewers or moo ping

500 g pork spare rib roast
4 cloves of garlic
A handful of fresh coriander
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
A pinch of baking soda
2 tbsp unrefined cane sugar
1 tsp salt
0.5 tsp white pepper
Coconut milk for basting
Small bamboo skewers

Crush the garlic, white pepper and coriander with a hand-held blender or in a mortar. Mix in the fish sauce, soy sauce, oyster sauce, salt and sugar. Cut the pork into thick slices and the slices into strips that are about 3 cm wide. Put the pork into the marinade, cover with a lid or cling film and allow to marinate for at least two hours (if possible, overnight). About half an hour before grilling, soak the bamboo skewers in water so that they would not burn during grilling. When the skewers have soaked, thread a strip of pork lengthwise on each skewer. Grill the skewers so that the pork is golden on both sides. Brush both sides of the meat with coconut milk several times during grilling. Serve while warm with sauce of your choice – such as sweet chilli sauce. For those who favour spicier food, I recommend the Sriracha sauce.