Thai grilled pork skewers

Pound the garlic, cilantro roots and peppercorns into a very fine paste (or blend everything in a blender).

Add the palm sugar and pound until the sugar dissolves and the paste is completely fine; it will be wet.

Using the pounding vessel as the mixing bowl, add oyster sauce, black soy sauce, soy sauce, a little oil, coconut milk and some water; stir well and set aside.

Find the direction of the grain and slice the pork against it.

Pour the marinade over the pork and stir really well.

Marinate in the fridge overnight or at least 8 hours; a minimum of 3 hours if rushed.

Soak the skewers in water overnight so they do not burn and break on the grill.

Before skewering, mix a little cornstarch (or tapioca starch) into the pork.

Skewer the pork, lay each skewer flat on a tray with the pieces overlapping, and pack the skewers tightly against each other so they set uniform.

Optionally refrigerate on the tray several more hours so the starch absorbs the liquid and holds the pieces.

Grill over medium-high to medium heat; not too high, as the sugar in the marinade burns easily.

Serve with sticky rice.