Slice the pork into thin pieces, about ¼ inch thick bite-sized pieces Soak the bamboo skewers in room temperature water 2-3 hours before grilling.

Make pork marinade: Chop cilantro into fine pieces and mince garlic cloves.

You can also use a food processor if preferred.

Combine white pepper powder, coconut aminos, fish sauce, olive oil, lime juice, and chili pepper powder with chopped cilantro and minced garlic cloves.

Mix well.

Pour the marinate over sliced pork tenderloin and make sure the marinate is coated evenly over the meat.

Store in an airtight container in the fridge for at least 2 hours.

Best overnight for maximum flavor.

To caramelize and grill the pork: Slightly drip off the marinate before threading the pork onto the skewers.

--Thread the pork onto the skewers kabob-style.

--Try to pack the meat tight and scrunch up together, about 4 pieces per skewers.

--This will help the meat stay tender as opposed to flat pieces that are dry and tough after grilling.

Heat a saute pan (or a griddle pan) with 2 tbsp olive oil.

When hot, grill the pork skewers about 2-3 minutes per side until they are slightly charred on the outside and cooked through on the inside.

Brush the marinade over the pork occasionally when it’s on the grill.

This will help the meat stay moist.

Enjoy when it’s hot and watch them gone quicker than you think !!