Grilled pork skewers with coconut milk (Mu ping)

1. Cut the pork neck into thin, palm-sized slices 3-4 mm thick (easier when half-frozen).

2. Pound the coriander roots or stalks with the garlic and black pepper into a paste in a mortar, then mix with the fish sauce, oyster sauce, soy sauce, palm sugar, oil and 2 tablespoons of coconut milk.

3. Turn the meat in the marinade and refrigerate for at least 2 hours, preferably overnight.

4. Thread the slices in waves onto bamboo skewers (soaked in water for 30 minutes first).

5. Grill on a hot grill or griddle pan for 8-10 minutes, turning often and basting several times with the coconut milk, until the meat is caramelised and slightly charred at the edges.

6. Serve warm with sticky rice.

Tip: Thailand's favourite breakfast street snack; basting with coconut milk keeps it juicy and gives the caramelised crust. Pork neck is fattier, so it stays juicier than loin.