Step 1

Set the pork on a large plate and freeze until the meat is firm and partially frozen, 30 to 60 minutes. Meanwhile, in a blender, combine the cilantro, lime juice, fish sauce, sugar, garlic, oil, ¼ teaspoon salt and 2 teaspoons pepper. Puree until smooth, about 1 minute, scraping the blender jar as needed.

Step 2

Using a sharp chef's knife, slice the partially frozen pork crosswise into pieces about ⅛ inch thick. The slices will be irregularly shaped; cut them into strips 1 to 1¼ inches wide (it's fine if the strips are not uniform). In a large bowl, combine the pork and cilantro puree; and mix with your hands until evenly coated. Cover and refrigerate for about 30 minutes.

Step 3

Heat the broiler with a rack about 6 inches from the element. Set a wire rack in a rimmed broiler-safe baking sheet and mist the rack with cooking spray. Thread the pork onto ten 10- to 12-inch metal skewers, scraping off excess marinade, scrunching it together and packing it quite tightly. If some pieces are too wide, too wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer. Place the skewers on the prepared rack.

Step 4

Broil until lightly charred on top, 6 to 8 minutes. Remove from the oven, flip the skewers and broil until the second sides are charred, another 6 to 8 minutes. Serve with lime wedges.

Step 5

Optional garnish: Thai sweet chili sauce OR thinly sliced fresh mint OR sliced Fresno or jalapeño chilies