Adapted from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker
Combine the garlic, cilantro roots (or stems), and peppercorns in a granite mortar and pound to a coarse paste, about 45 seconds.
Place the pork shoulder in a large mixing bowl and top with the garlic-cilantro paste, Maggi sauce and sugar. Massage with your hands to coat the pork well with the seasonings. Cover and refrigerate for up to 1 hour.
Heat a grill, preferably charcoal, or a lightly oiled grill pan to cook over medium heat. Cook the pork, flipping once, until it’s well browned on both sides, slightly charred, and just cooked through, about 8 minutes total.
Combine the fish sauce, lime juice, garlic, chiles, and sugar in a bowl and stir well until the sugar is dissolved. Stir in cilantro just before serving.
Arrange the pork slices on a plate and serve with dipping sauce in a small bowl.
Prep Time: 60 Minutes
Cooking Time: 8 Minutes
Total Time: 68 Minutes