In a small bowl, mix together the minced garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using). Stir until the palm sugar is fully dissolved, and set the marinade aside.

Freeze the pork for 15 to 30 minutes until slightly firm. Slice it against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips for more tender bites.

Place the pork strips in a large bowl and pour the marinade over them. Toss everything together until the pork is evenly coated. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 36 hours for enhanced flavor.

Thread a piece of pork onto a skewer by piercing it through twice to secure. Continue threading, making sure the pieces are tightly bunched but leaving parts of the skewer exposed—except for a 2-inch handle at the bottom and the pointy tip at the top. Repeat with the remaining pork.

Set up your grill for skewers, lighting the charcoal. Once lit and evenly covered with gray ash, spread the coals around for consistent heat.

Place the skewers directly over the hot coals and brush the pork with the coconut cream. Grill, turning frequently and brushing often, until the pork is lightly charred and cooked through—about 8 to 10 minutes. Transfer to a serving platter and allow to rest for 1 to 2 minutes. Serve immediately with lime wedges and fresh cilantro.