Ease of Preparation: Easy.
Yield: 4 servings
Ingredients
12 bamboo skewers, soaked overnight in water
4 cups (1L) Thai sticky rice, cooked.
1 tablespoon (15ml) garlic, minced
2 tablespoons (30ml) cilantro roots or stems, chopped
3 tablespoons (45ml) palm sugar
1/3 teaspoon (2ml) white peppercorns
3 tablespoons (45ml) fish sauce
1 tablespoon (15ml) soy sauce
1/3 cup (80ml) coconut milk
2 tablespoons (30ml) water
1.5 lbs (675g) pork collar butt
Method
Cook Thai sticky rice and set aside.
In a mortar and pestle, grind together garlic, cilantro, peppercorns and palm sugar until as smooth as possible.
Add fish sauce, soy sauce, coconut milk and water, and grind until consistency is smooth.
Cut pork into strips that are 1-inch wide and 1/3-inch thick.
Marinate pork for a minimum of 2 hours.
Skewer 5-6 pieces of pork on each bamboo skewer, overlapping them slightly.
Place in refrigerator for 1 hour to continue marinating.
Heat grill over high heat.
Place a sheet of aluminum paper over half the grill.
Once the grill is hot, place skewers on the grill leaving the tips of the skewers over the aluminum foil to prevent from burning.
Cook for 2-3 minutes, and flip.
Cook for another 2-3 minutes, until both sides are nicely charred and pork is firm.
Remove from grill and let rest for 1-2 minutes.
Serve hot with equal portions of rice.
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