Back to 4 servings 1.5 pounds pork shoulder, thinly sliced; a fattier cut like pork butt or collar also works 3 cilantro roots, or 2 tablespoons chopped cilantro stems 6 garlic cloves, peeled 1 teaspoon black peppercorns, crushed 3 tablespoons brown sugar, or shaved palm sugar 3 tablespoons oyster sauce 2 tablespoons light soy sauce 2 tablespoons dark soy sauce 0.5 cup full-fat coconut milk, reserve 1/4 cup for basting 1 tablespoon cornstarch, or tapioca flour, arrowroot or potato starch avocado oil, or any cooking fat, for greasing bamboo skewers, soaked in water at least 30 minutes
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1 Step 1: Thinly slice the pork shoulder and set it aside. Soak the bamboo skewers in water for at least 30 minutes.2 Step 2: Pound the cilantro roots, garlic, black peppercorns and brown sugar in a mortar with a pestle to a rough paste.3 Step 3: Stir in the oyster sauce, both soy sauces and the coconut milk until well combined.4 Step 4: Toss the sliced pork with the cornstarch until every piece is coated, then pour the marinade over and stir to combine. Cover and refrigerate for at least 2 hours, or overnight.5 Step 5: Thread the marinated pork onto the soaked skewers, packing the pieces tightly. Refrigerate the skewers for 30 minutes so they hold their shape.6 Step 6: Preheat a grill or grill pan over medium-high heat and grease the grates with avocado oil.7 Step 7: Grill the skewers 10 to 12 minutes, flipping halfway and basting with reserved coconut milk, until the pork is cooked through with browned, charred edges and no pink inside.8 Step 8: Air fryer option: lightly grease the basket, arrange the skewers in a single layer and cook at 375°F (190°C) for 12 to 14 minutes, flipping halfway, until cooked through.9 Step 9: Rest the skewers briefly, then serve hot.getsaucepan.com/r/563f62b3-dbeb-520a-b34c-9334fb79d0d2
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