• Crush the spice mix (garlic, coriander seeds, and coriander root) with a granite mortar and pestle.
  3 cloves garlic, 1/2 teaspoon coriander seeds, 2 coriander root
• Add palm sugar, golden mountain sauce, oyster sauce, and fresh milk, and stir everything into one sauce.
  1/2 tablespoons palm sugar, 1 tablespoon golden mountain sauce, 1 1/2 tablespoon oyster sauce, 3 tablespoons milk
• Transfer the marinade sauce to a large mixing bowl, add pork, and thoroughly coat it with the marinade. Let it rest for at least 4 hours in the fridge or overnight for the best flavor.
  1.5 lb pork
• Grill your Thai marinated pork over charcoal until thoroughly and evenly cooked through, with a charred crust and tender meat. The grilling time depends on the thickness of your meat and the heat of the charcoal. Occasionally flip to prevent burning.
• Let the grilled meat rest for a few minutes to redistribute the juices, and then slice it thinly. Serve immediately with rice and the optional dipping sauce.

Kor moo yang sauce

• Put fish sauce, fresh lime juice, white sugar, dried chili flakes, and toasted rice powder into a bowl. Stir them gently with a spoon until everything is mixed well. Add some coriander or freshly chopped green onions for garnish. Let it sit for 5 minutes to let the flavors blend together.
  1/2 lime, 1 tablespoon fish sauce, 1 tablespoon white sugar, 1/2 tablespoon chili flakes, 1/2 tablespoon toasted rice powder