Thai pork satay with peanut sauce, grilled toast and ajad

Toast coriander seeds and cumin seeds in a dry saute pan until just starting to brown, then grind very fine.

Add finely chopped lemongrass and galangal, turmeric, white pepper, cinnamon, clove, brown sugar and salt.

Add coconut milk, a little vinegar and a little water; plenty of liquid, as it is half marinade, half brine.

Cut the pork loin so the fat cap is spread across all the pieces.

Pour the marinade over the pork and massage so no two pieces stick together.

Marinate overnight, or two to three hours if in a rush.

For the peanut sauce, reduce a little coconut milk by about half until thick.

Add red curry paste and fry it in the reduced coconut milk until the coconut oil separates and bubbles around the edges.

Add the rest of the coconut milk, the ground peanuts and the ground sesame seeds; stir, then add palm sugar, a little fish sauce and some acidity, tasting and adjusting.

Bring to a simmer and reduce until thick, stirring so it does not scorch; turn off, taste and add a little sugar if needed.

Thread the pork onto six-inch skewers, with at least one fatty piece on each.

Brush one side of the skewers with coconut milk and grill coconut-milk side down over low-medium heat, brushing the other side.

Grill white toast on the same grill.

For the ajad, cook vinegar and sugar down, cool completely and pour over cucumber, shallots and spur chilies.

Serve the satay with the peanut sauce, the grilled toast for dipping and the ajad.