Directions
To Make
- Slice the pork against the grain as thinly as possible. Place into a mixing bowl. Cut the pork fat into 36 small pieces and set aside.
- Pound coriander roots and stems together with white peppercorns and coriander seeds until a coarse paste forms.
- Add the paste to the pork slices along with the remaining ingredients, mix well to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
- Soak bamboo sticks with water. Thread one piece of pork fat, followed by a slice of pork onto each stick.
- Repeat with another piece of pork fat and pork slice. Pack the meat tightly, leaving no gaps between pieces.
- Heat up BBQ or skillet and grill the skewers in batches. Baste with the leftover marinade.
- Serve with steamed glutinous rice and dipping sauce.
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