Pork satay with peanut sauce

Toast coriander and cumin seeds. Finely chop lemongrass and galangal.

Combine with turmeric, white pepper, cinnamon, clove, brown sugar, salt, coconut milk, a little vinegar and a little water to make the marinade, half marinade and half brine.

Massage the marinade into the pork loin and leave overnight.

For the sauce, reduce a little coconut milk until thick, then add red curry paste.

Add the rest of the coconut milk, ground peanuts, ground toasted white sesame seeds, palm sugar, a little fish sauce and tamarind juice; reduce until thick. Taste and add a little sugar.

Grill the skewers, brushing one side with coconut milk, turning it down onto the grill, then brushing the other side.

Serve with grilled white toast, the quick cucumber pickle and the peanut sauce for dipping.