• Pork 350 gm, (thinly sliced with an amount of skin on each piece).
  • Coriander seed,  2 tsp.
  • Cumin, ½ tsp.
  • Galangal  chopped, 1 ½ tsp.
  • Lemongrass  chopped, 1 tbsp.
  • Turmeric powder, ½ tsp.
  • White ground pepper , ¼ tsp.
  • Asafoetida, generous pinch.
  • Coconut cream, ½ cup.
  • Bamboo skewers 15 sticks.
  • Salt. 
  • Sugar,1 tsp.
  1. Dry fry the cumin seeds and the coriander seeds in a pan on the flame.
  2. Grind or homogenise the roasted seeds into a powder then add the galangal and grind this followed by the lemongrass, into a paste.
  3. Mix the paste with the coconut cream, pepper, asafoetida, sugar and salt until well blended.
  4. Marinade the pork strips in the mixture for a minimum of thirty minutes to 2 hours refrigerated.
  5. While the meat is marinating, soak the bamboo skewers in water for 30 minutes or more. This allows for easy threading of the meat and reduces the charring of the skewers on a bbq griddle.
  6. Skewer each piece of meat beginning at the non-skin end and attempting to cover the skewer completely.
  7. Place the skewers onto a fired bbq and turn continuously for 5 to 10 minutes.
  8. Serve with or without Peanut Sauce and Sweet Cucumber Relish
Notes: The use of asafoetida is not a commonly used ingredient in Thailand. It's an ingredient a local satay maker  uses and it's a flavourful enhancement that's recommended.

The skin attached to the meat is a way of greasing and flavouring the satay with fat rather than brushing an oil intermittently throughout the cooking. Thai bbq's often used for satay are an "A-frame" design so that the item is almost standing vertically. By placing the skin/fat at the bottom of the satay skewer ensures that the rendered fats track down the satay keeping it moist and greased. It's a simple trick with a positive kick being the great flavour of charred lard. It's not essential by any means.