|500 grams||pork shoulder|
|3 tablespoons||Golden Mountain seasoning sauce (green cap)|
|6 tablespoons||Sriraja Panich chili sauce (medium hot formula)|
|1 tablespoon||palm sugar|
|1 tablespoon||vegetable oil|
1. Slice pork shoulder into pieces (2x2 cm. size).
2. Marinate the sliced pork with Golden Mountain seasoning sauce (green cap), Sriraja Panich chili sauce (medium hot formula), palm sugar and vegetable oil for a least one hour.
3. Grill it on barbecue oven until cooked on both sides. Serve bite-size grilled pork with sticky rice.