Prepare the marinade by combining fish sauce, soy sauce, honey, minced garlic, grated ginger, ground coriander, black pepper, and sesame oil in a large mixing bowl. Whisk thoroughly until honey dissolves completely and all ingredients are well incorporated.

Slice pork chops into thin strips approximately 1/4 inch thick and 4 inches long. Add pork strips to the marinade, ensuring each piece is thoroughly coated. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight for maximum flavor penetration.

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning during grilling. Thread marinated pork strips onto skewers, weaving them accordion-style to maximize surface area exposure.

Preheat grill or grill pan to medium-high heat. Brush grates lightly with vegetable oil to prevent sticking. Arrange skewers on the grill with space between each for even heat distribution.

Grill skewers for 6-7 minutes per side, turning once, until pork develops golden-brown char marks and reaches internal temperature of 145°F. Brush with reserved marinade during the first turn for added glaze.

Remove skewers from heat and let rest for 3 minutes. Arrange on serving platter and garnish with fresh cilantro leaves and lime wedges. Serve immediately while hot and juicy.