Step 1

Prepare the pork: Cut the pork neck into 1 - 1.5 inches (2.5 to 4 cm) cubes, considering the potential shrinkage during grilling. Cut the firm pork fat into similar-sized pieces.

Step 2

Roast the spices: Individually roast the dry spices in a dry pan over low heat until fragrant.

Step 3

Grind the spices: Allow the roasted spices to cool down, then grind them separately into a fine powder using a mortar and pestle. Working with the spices individually allows you to adjust the marinade’s aromatic intensities according to your preferences.

Step 4

Prepare the marinade: In a mixing bowl, combine the ground spices with light soy sauce.

Step 5

Add pineapple to the marinade: Dice the pineapple and add it to the spice and soy sauce mixture. Gently crush the pineapple to release its juices and sweetness into the marinade.

Step 6

Marinate the pork: Thoroughly coat each piece of pork neck cube with the marinade. Let the meat marinate in the refrigerator for at least 2 hours to allow the flavors to penetrate.

Step 7

Prepare the skewers: Thread the marinated pork cubes and slices of firm pork fat onto skewers, alternating between the two. This step enhances the richness and juiciness of the dish.

Step 8

Prepare the grill: Light up the charcoal, and wait until the flames subside; wait until the charcoal is properly heated up before starting the grilling process.

Step 9

Add coconut smoke to the charcoal (optional): Sprinkle grated coconut over the glowing charcoal to add a smoky nuttiness to the dish.

Step 10

Grill the skewers: Cook the skewers on the charcoal grill, turning them occasionally, until the pork is cooked through.

Step 11

Check for charring: While grilling, observe the edges of the meat for charring. This indicates the caramelization of natural sugars, enhancing the smoky undertones.

Step 12

Rest the pork: Once the pork is cooked properly, remove the skewers from the grill and allow them to rest for a few minutes.

Step 13

Serve the dish: Serve the grilled pork cubes and pork fat skewers with fresh pineapple. Cut the pineapple into triangles or spoon-like slices and place a piece of grilled meat and fat on each slice. The pineapple provides a tangy contrast to the rich and fatty meat.

Step 14

Optional: Grill the pineapple: For additional flavor, you can also grill the pineapple and serve it alongside the pork.