If you're using bamboo skewers, soak 32 small skewers in water for 30 minutes so that they won't burn during cooking.
Combine the garlic, lemon grass, fresh coriander, soy sauce, fish sauce, sesame oil, brown sugar, ground coriander, pepper and 1/3 cup water in a large flat dish.
Thread 2 pork strips lengthways onto each skewer. Add the skewers to the marinade and put aside for at least 20 minutes.
Spray a large nonstick frying pan or barbecue plate with cooking spray. Heat over moderate heat and add the skewers. Cook in small batches, basting with the marinade, for 1 to 2 minutes or until just cooked, turning occasionally; don't overcook or the meat will dry out. Keep the first batch warm while cooking the rest. Serve with the sweet chilli sauce.