Created by ImPat on May 19, 2019
Step 1: Using a mortar and pestle, pound the garlic, coriander roots and white peppercorns into a paste and then transfer the paste to a large, on-reactive bowl and add pork and remining ingredients except the sticky rice and mix well to combine and then cover and place in the refrigerator to marinate for at lease a few hours and preferably overnight.
Step 2: If using bamboo skewers, soak them in water for 2 hours before cooking to prevent them from burning.
Step 3: Thread 4 to 6 slices of marinated pork on to each skewer and reserve the marinade for grilling.
Step 4: Using a charcoal barbecue (grill), cook the pork skewers over a low heat, frequently brushing both sides with the marinade for 10 to 15 minutes, until the pork is cooked.
Step 5: Alternatively, if you don't have charcoal barbecue, you can cook the skewers on a gas barbecue or in a chargrill pan of non-stick frying pan on our stove top.
Step 6: Serve hot with cooked sticky rice (recipe yields 10 skewers)