Directions

To Make

1. 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.
2. Pound coriander roots and stems together with white peppercorns and coriander seeds until a coarse paste forms.
3. Add the paste to the pork slices along with palm sugar, fish sauce, soy sauce, coconut cream and tapioc starch. Mix well to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
4. Soak bamboo sticks with water. Thread one piece of pork fat, followed by a slice of pork onto each stick.
5. Repeat with another piece of pork fat and pork slice. Pack the meat tightly, leaving no gaps between pieces.
6. Heat up BBQ or skillet with 1 tsp of oil, and grill the skewers in batches. Baste with the leftover marinade.
7. Serve with steamed glutinous rice and dipping sauce.