Using a mortar and a pestle, pound cilantro stems, garlic, white pepper powder, and palm sugar until a paste is formed.

Add dark soy sauce, fish sauce, and oyster sauce. Mix well.

Mix the marinade paste and the diced pork loin in a bowl. Cover the bowl. Put it in the fridge for at least 1 hour.

Take the pork out of the fridge. Thread the pork pieces tightly onto the bamboo skewers, approximately five pieces per skewer. Coat the skewers with the remaining marinade sauce.

Heat the grill to low medium heat. Place the skewers on the grill. Cook slowly and bast with coconut milk until all the skewers cooked completely. It might take 15-20 minutes.

Serve warm with cilantro leaves on top. Yum! 😋