Mu Ping

Method

1. In a granite mortar, pound 2 scraped coriander roots, 3 cloves peeled garlic cloves and 0.25 tsp white peppercorns with a pinch of salt to a smooth, fragrant paste — about 2 minutes of steady pounding.
2. Cut 180 g of pork shoulder across the grain into strips about 5 mm thick, 3 cm wide and 8 cm long, keeping a little fat on each piece so the skewers stay juicy. Bruise the strips lightly with the back of a knife.
3. In a bowl, stir the paste together with 1 tsp oyster sauce, 1 tsp fish sauce, 0.5 tsp dark soy sauce, 2 tsp finely chopped palm sugar and 2 tbsp of the coconut milk until the sugar dissolves. Add the pork, massage well so every strip is coated, cover and refrigerate for at least 3 hours or overnight.
4. Rinse 80 g of sticky rice until the water runs clear, then soak it in plenty of cold water for at least 4 hours or overnight. Soak 4 bamboo skewers in water for 30 minutes so they do not burn.