50 gmpalm sugar, coarsely chopped2 tbspfinely chopped coriander root and stem3garlic cloves, coarsely chopped2 tspwhite peppercorns1½ tbspfish sauce1½ tbspsoy sauce1½ tbsplime juice800 gmskinless pork shoulder, cut into bite-sized pieces100 mlcoconut milkTo serve:lime halvesYoung coconut and pineapple salad500 gmslightly underripe pineapple, peeled and cut into chunksFleshfrom 1 young coconut, torn (reserve water for another use)½ cup(loosely packed) coriander½ cup(loosely packed) mint2small red shallots, thinly sliced1 tbsppalm sugar1 tbspfish sauce1 tbsplime juice1garlic clove, finely chopped1 tsproasted chilli flakes, or to taste
Heat a barbecue or char-grill pan to medium. Pound palm sugar, coriander, garlic and peppercorns with a mortar and pestle to a paste, then stir in fish sauce, soy sauce and lime juice. Place in a bowl with pork, mix to coat and allow to marinate while you make the salad (when you have more time, marinate overnight for deeper flavour).
For salad, combine pineapple, coconut, herbs and shallot in a bowl. Stir palm sugar in 1 tbsp hot water in a separate bowl until dissolved, add remaining ingredients and stir to combine. Adjust the balance of flavours so dressing is sour, sweet, salty and hot. Just before serving, drizzle dressing over pineapple mixture and toss to combine.
Thread pork onto skewers and grill, brushing with coconut milk and turning occasionally, until browned and cooked through (5-7 minutes). Serve skewers hot with coconut and pineapple salad and lime halves.