Make marinade: In a mortar and pestle, grind the white peppercorns until fine. Add garlic, lemongrass, cilantro stems of roots and pound into a paste. Add palm sugar and pound until dissolved. Add oyster sauce, soy sauce and coconut milk; stir to combine. Pour the marinade over the pork, making sure the pork is thoroughly coated. Let the pork marinate for at least 2 hours, best to do the one day in advance.

Make the dipping sauce: In a small pot, add palm sugar, tamarind, and about 1 Tbsp of water. Cook over medium heat until all the sugar is dissolved and the mixture has thickened. Turn off the heat, and while still hot, stir in shallots. Add fish sauce and lime juice, then taste and adjust seasoning. Leave the toasted rice powder and cilantro until close to serving time.

To grill the pork: Preheat the grill (heat setting will depend on how powerful your grill is...mine is set on high but yours might only need to be on medium or medium high). Grill the pork without closing the grill lid for about 4-5 minutes on each side, timing will depend on the thickness of the pork and the heat of your grill. The pork should reach about a medium doneness (145°F internal temp).

Let the pork rest for at least 5 minutes before slicing. While the pork is resting, finish the dipping sauce by stirring in the toasted rice powder and some chopped cilantro leaves.

To serve, slice the pork THINLY and ACROSS the grain lines; this is very important as this cut of pork will be chewy if the pieces are too big and if you cut with the grain. If the pork is very thin, angle your knife about 45 degrees so you get a bigger piece.

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