Thai Grilled Pork Skewers

Instructions

1. Prepare the marinade
   In a large bowl, combine minced garlic, cilantro stems, fish sauce, oyster sauce, soy sauce, palm sugar, white pepper, and vegetable oil. Stir until the sugar is completely dissolved and the mixture is well combined.
2. Marinate the pork
   Add the pork cubes to the marinade and toss until all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, for the flavors to penetrate the meat.
3. Skewer the pork
   Thread the marinated pork pieces onto the pre-soaked bamboo skewers, putting 4-5 pieces on each skewer. Leave a small space between each piece to ensure even cooking. Allow the skewered meat to sit at room temperature for 15 minutes before grilling.
4. Prepare the grill
   Preheat your grill to medium-high heat (around 400°F/200°C). Clean and oil the grates to prevent sticking. If using a charcoal grill, arrange the coals for direct heat cooking.
5. Grill the skewers
   Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally to ensure even cooking. If using coconut milk, brush it onto the skewers during the last 5 minutes of cooking for added flavor and juiciness.
6. Make the dipping sauce
   While the skewers are cooking, prepare the dipping sauce by mixing the sweet chili sauce with lime juice in a small bowl. Adjust the taste according to your preference - add more lime juice for tanginess or more sweet chili sauce for sweetness.
7. Check for doneness
   The pork is done when it reaches an internal temperature of 145°F (63°C) and has nice grill marks. The outside should be slightly charred but not burnt, and the inside should be juicy and no longer pink.
8. Serve
   Transfer the grilled skewers to a serving platter. Garnish with fresh cilantro leaves and serve with lime wedges and the dipping sauce on the side. These skewers are best enjoyed hot off the grill.