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Weird. Ok, let me get to it.

Variation on David Tanis’s Pork Satay:

For the pork marinade:

1 1/2 pounds of pork tenderloin cut into medallions
1 shallot minced
4 garlic cloves, minced
1 or 2 tablespoons of ginger, minced
3 tablespoons of lemongrass, chopped
1 teaspoon cumin
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 squeezed lime
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cups of cocoanut milk
cilantro or basil leaves

Put the meat into this mixture and stick in the fridge for an hour or overnight. The more time, the more you will get tender meat.

Peanut sauce:

I probably used about a cup of peanut butter but the original recipe calls for a cup of raw peanuts.
2 cloves of garlic
1 teaspoon of soy sauce
2 teaspoons of sesame oil
2 tablespoons of brown sugar
Another squeezed lime
1/8 teaspoon cayenne
1/2 cup cocoanut milk

Blitz together until well mixed and garlic is absorbed into the sauce.

Light your charcoal grill. After soaking your wooden skewers, thread your marinated pork on them. Grill for 4 minutes on both (if thickly cut) sides. Use your judgement in time. Remove from grill, take off skewers, and serve over brown or white rice. Use peanut sauce as either for dipping or as a gravy. Depending upon taste.

I like lots of flavor so may have used more or less lemongrass, ginger and garlic than the recipe. This is one of those very easy recipes that can be adjusted to taste.