The pork can be changed out for chicken or even fish if you like. A gas barbecue or even cooking under a grill in the oven is fine, but for the best taste it really is worth cooking them over charcoal. If you haven't got a charcoal barbecue at home yet, get one: they are amazing and you will never look back. It's worth soaking the bamboo skewers overnight, otherwise they will catch fire. The dipping sauce makes an awesome dressing for whatever salad you like, or with roasted or boiled meat, poultry and seafood.
½ tsp white peppercorns
2 cloves garlic, chopped
1 tbsp finely chopped coriander roots
pinch of sea salt
2 tbsp palm sugar, grated finely
1 tbsp fish sauce
1 tbsp soy sauce
½ tbsp oyster sauce
600g pork neck or shoulder, 2cm pieces
12 bamboo skewers, soaked overnight
about ¼ cup of coconut cream
For the dipping sauce
1½ tbsp thinly sliced spring onions
1½ tbsp finely chopped coriander leaves
2 tbsp fish sauce
juice of one lime
1 tsp light palm sugar, grated
2 tsp ground roast rice
2 tsp dried chilli flakes
1. To make the marinade paste, grind the peppercorns in a mortar with a pestle. When roughly ground, add garlic, coriander and salt and pound into a fine paste. Place this in a bowl with palm sugar, fish, soy and oyster sauce. Marinate the pork pieces in the mixture for at least three hours, or overnight.
2. For the dipping sauce, mix everything together in a bowl. Adjust taste with more fish sauce, lime juice, or sugar, if necessary. The sauce should be a balance of hot, sour, salty and sweet.
3. Thread the pork pieces close together onto the skewers to protect the pork from drying out while cooking. Grill over medium coals or a gas barbecue. Brush coconut cream on the pork occasionally during the start of the cooking process. Grill for about six to eight minutes, turning often, until caramelised on the outside and cooked through.
4. Serve skewers with dipping sauce and green mango salad.