A punchy salty-sweet marinade and a coating of coconut cream make for killer grilled Thai-style pork skewers.
In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG , and stir until palm sugar is dissolved. Set aside.Freeze pork for 15 minutes and up to 30 minutes . Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips.
Combine pork and marinade in a large bowl, and, using hands, toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.Thread one piece of pork onto a skewer, piercing it through twice to secure it, then bunching meat tightly together like an accordion.
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