Moo Ping (Thailändska grillspett av fläsk)

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1. 1
   In a small bowl, whisk together ¼ cup distilled white vinegar, 2 Tbsp. fish sauce, 1½ tsp. palm sugar or light brown sugar, 1 garlic clove, grated, and 1 fresh Thai chile, stemmed and minced, until the sugar has dissolved. Cover with plastic wrap and refrigerate until ready to serve. Do Ahead: Sauce can be made up to 3 days ahead. Keep refrigerated.
2. 2
   Place 2 lb. pork butt or pork shoulder in the freezer for about 30 minutes to firm up. Use a very sharp knife to cut the pork into quarters, then slice each quarter against the grain into thin strips.
3. 3
   In a large zip-top bag, combine ½ cup unsweetened coconut cream, 4 garlic cloves, grated, 2 Tbsp. palm sugar or light brown sugar, 1 Tbsp. fish sauce, 1 Tbsp. soy sauce, 1 Tbsp. oyster sauce, and 2 tsp. white pepper. Seal the bag and shake to combine. Add the pork and shake again to coat. Lay the bag flat in the refrigerator and marinate for at least 4 hours and up to 2 days.
4. 4
   Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil and set a wire rack on top. Soak 12 wooden skewers in plenty of water for at least 30 minutes before using.
5. 5
   Remove one piece of pork from the marinade, allowing the excess to drip off. Spear one end of a pork strip with a skewer, then fold and thread it a few more times to make a “ribbon.” Continue threading, pushing the pork three-quarters of the way down the skewer to condense, until the skewer is full, then place on the prepared wire rack. Continue with the remaining pork and skewers. Brush the skewers with the leftover marinade.
6. 6
   Bake the pork for about 40 minutes, flipping and basting with the marinade every 5 minutes for the first 20 minutes, until the pork is charred and tender. Discard any leftover marinade.
7. 7
   Transfer the skewers to a serving platter. Serve immediately with the chile-vinegar sauce for dipping and plenty of lime wedges for squeezing.