Grilled Pork Satay

• 1 pound boneless pork loin
• 2 tablespoons coriander seeds or 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 10 shallots, peeled and trimmed
• 2 cloves garlic
• 1 small knob fresh ginger
• 1/4 thumb-sized piece turmeric or 1/2 teaspoon turmeric powder
• 4 stalks lemon grass, sliced fine
• 2 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 10 shallots, peeled and trimmed
• 8 cloves garlic, peeled
• 2 stalks lemon grass, trimmed
• 1/2 cup crunchy peanut butter
• 1 cup coconut milk (or canned, unsweetened milk)
• 2 tablespoons tamarind juice or pineapple juice
• 2 teaspoons hot chili paste
• 2 tablespoons light brown sugar
• 1 tablespoon soy sauce
• 30 to 35 bamboo skewers, covered with cold water and soaked for 20 minutes

1. Trim meat, and cut into thin, angled slices about 3 inches long and 1 inch wide.
2. Place in a bowl.
3. In an ungreased saute pan, heat the coriander seeds and cumin for several minutes over medium heat to bring out flavor.
4. Add to the bowl.
5. Prepare the marinade.
6. In a food processor fitted with a steel blade or in a blender with the motor running, add the shallots, garlic, ginger, turmeric, lemon grass, soy sauce and brown sugar.
7. Blend to a fine paste, and add to the meat.
8. Toss lightly to coat.
9. Cover with plastic wrap, and let marinate for 30 minutes.
10. Prepare the peanut sauce.
11. In a food processor fitted with a steel blade or in a blender with the machine running, puree the shallots, garlic, lemon grass, peanut butter, coconut milk, tamarind juice, chili paste, brown sugar and soy sauce.
12. Thread the meat slices through the bamboo skewers, and prepare a fire for grilling or the broiler.
13. Place on a baking sheet about 3 inches from the source of heat.
14. Grill 6 to 7 minutes, turning once, until the pork is cooked.
15. Remove and serve the sauce for dipping.

pork loin, coriander seeds, ground cumin, shallots, garlic, ginger, turmeric, lemon grass, soy sauce, light brown sugar, shallots, garlic, lemon grass, crunchy peanut butter, coconut milk, tamarind juice, hot chili paste, light brown sugar, soy sauce, bamboo skewers

Taken from cooking.nytimes.com/recipes/4805 (may not work)