For the garnish, we made coconut chips by toasting slivers of fresh coconut until crisp for an extra tropical element.
Cut pork into strips, about 3 inches long and 1 inch wide. In a large, shallow bowl, whisk together garlic, palm sugar, fish sauce, cumin, coriander, curry powder, curry paste, chicken stock, and coconut milk. Add pork; toss to coat evenly. Cover with plastic wrap, and let marinate 2 hours in the refrigerator. Meanwhile, soak skewers in hot water.
Heat grill to medium. Remove pork from refrigerator; thread onto skewers, letting excess marinade drip off. Working in batches, grill until cooked through, about 3 minutes per side, depending on heat of grill. Transfer to a serving platter. Serve hot with sauce.