Step 1

Pound garlic, coriander roots, peppercorns and a generous pinch of salt with a mortar and pestle, then combine with oil, condensed milk, fish sauce, soy sauce, palm sugar and spices in a plastic container. Add pork, turn to coat, cover and refrigerate overnight to marinate.

Step 2

Heat a charcoal barbecue (or char-grill pan) to low. Thread 3 pork strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes). Serve with steamed rice.