This recipe and others can be found in the book excerpt
Barbecue Inferno,by Dave DeWitt and Nancy Gerlach
½ cup coconut milk
2 green onions, minced
2 tablespoons Sambal Oelek
1 tablespoon lime juice, fresh preferred
1 tablespoon sugar
1 tablespoon chopped fresh cilantro
2 teaspoons fish sauce
Combine all the ingredients for the marinade in a bowl and toss the pork in the mixture to coat well. Marinate the pork, covered, in the refrigerator for 2 to 3 hours.
Thread the pork cubes on skewers and grill over a medium-hot grill for about 10 minutes until done. Cut open a sample to check for doneness. They should be browned and crisp. Serve with the dipping sauce.