500gms pork belly, skin removed and sliced in to 5cm x 5mm strips
2 large lemongrass stalks sliced, white part only
2 cloves garlic
1 dried red chilli
1/3 cup fish sauce
1 tbsp dark soy sauce
50gms palm sugar, finely grated
8-10 small bamboo skewers soaked overnight
Lime wedges to serve
Pound lemongrass, garlic, and chilli in a mortar and pestle until well macerated.
Put in a bowl, along with fish sauce, soy sauce, palm sugar and stir/mix well.
Place pork and marinade in a resealable bag overnight if possible, but a minimum of one hour.
Thread three or four pork slices on to skewers and grill over charcoal 2-3 minutes a side, or until charred/cooked.
Serve simply with lime wedges.