Pick the leaves from the coriander and then wash in cold water. Dry in a salad spinner.
Peel and finely dice the garlic. Chop up the palm sugar. Mix these ingredients together with the white pepper in a pestle and mortar or food processor to a smooth paste then add the fish and soy sauces.
Make coconut cream by not stirring or shaking the can of coconut milk. Remove the hard thick cream from the top and use in this recipe.
Cut the pork fillets into 2 centimeter pieces.
Marinade the pork cubes in the mix for as long as possible, overnight in the fridge is best.
Soak the skewers in cold water for 30 minutes this will stop them burning whilst you cook the meat. Skewer the meat onto bamboo skewers.
Heat a char-grill until very hot, brush the marinaded pork with a little oil then cook for 1 minute on each side. Brush the skewers with the coconut cream and turn every minute or so to get a nice even caramelising of the meat. They will cook in about 6 minutes but may vary depending on the heat of your grill.
Once the meat is cooked, allow to rest for a few minutes before serving.
«Try adding some slices of pork fat onto the skewers to stop the pork drying out. They are also great on a BBQ where you get a lovely smoked flavour.»