1 kg pork, sliced satay-style 3cm x 2cm cubic pieces

200g pork fat, sliced satay style 3cm x 2cm cubic pieces

Handful of bamboo skewers, washed and soaked for 2 hours

MEAT MARINADE

Blend together:

Peeled shallots 150g

1 knob galangal, sliced

1 stalk lemongrass, sliced

1 knob ginger, sliced

3 cloves garlic

1 teasp five Spice powder

1 tsp coriander powder

1 tsp cinnamon powder

3 cloves

1/4 cup sugar (or 2 tbsp honey)

1 star anise

1 tsp tumeric powder

2 tsp fish sauce

1 tbsp peanut oil

Pinch of salt

Peanut Oil for basting

Mix the blended ingredients with the pork meat and fat and set aside in refrigerator overnight or for  2 hours. Skewer the meat alternating with meat and fat on the skewers.

PEANUT SAUCE

SPICE PASTE

Blend together:

2 shallots, peeled

1 clove garlic, peeled

1 lemongrass, sliced

knob galangal, sliced

2 tbsp cooking oil

Pinch cumin powder

5 candlenuts, chopped

1 tbsp unsweetened chilli paste

…

2 cups roasted peanuts, crushed

1/4 cup coconut milk

1 tbsp sugar

1 teasp salt

5 tbsp oil for frying

Heat a pan over medium heat and fry the SPICE PASTE until fragrant and oil exudes. Lower heat and add the rest of the PEANUT SAUCE ingredients, mixing well. Simmer gently for about 20 minutes until the colour darkens slightly and red oil rises to the top

PINEAPPLE PUREE

2 wedges ripe pineapple, finely grated

ACCOMPANIMENTS

1 cucumber, sliced into wedges

1 red onion, sliced into wedges

Handful of ketupat (compacted rice cake) pieces

GRILL THE SATAY

Heat charcoal until a gentle white hot, and place the skewers on the grill to cook. Turn and baste frequently until a nice golden brown char colour. You can also grill on a cast iron skillet. Dish the satay onto a serving platter. Add a dollop of pineapple puree to the PEANUT SAUCE, and serve in a separate bowl with the satay, and the ACCOMPANIMENTS.