Pork kebabs with chili sauce

Ingredients:

• 700 g pork tenderloin, cut into 16 pieces
• 1/4 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 3 tbsp finely chopped cilantro (leaves with stems)
• 2 tablespoons finely chopped garlic
• 2 tablespoons of sugar
• 1 teaspoon ground black pepper
• Equipment: 16 wooden skewers, 15 cm long (soak in cold water for 30 min.)

Chili sauce:

• 1/2 cup fresh lime juice
• 1/4 cup fish sauce
• 1 tbsp soy sauce
• 1 fresh Thai red chili, diced into small cubes
• 2 teaspoons of sugar
• 1 shallot, finely diced

Preparation:

1. In a bowl, combine soy sauce, oyster sauce, cilantro, garlic, sugar and black pepper.
   
   Thread 2 pork pieces onto 2 skewers, making sure the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over the skewers and turn them over to coat them completely. Cover and refrigerate for at least 1 hour and up to 4 hours.
2. Preheat the grill to high. Remove the skewers from the marinade and grill until the meat is cooked through and lightly browned, about 3 minutes per side. Serve with the chili sauce in a separate bowl, using it as a dip.
   
   Chili sauce: Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least an hour before serving.