Thai Pork satay with spicy peanut sauce
To make the sauce, place the peanut butter, the chopped chilli, the grated garlic, the grated ginger, the turmeric, the honey, the soy sauce, the lemon juice and the water in a blender or food processor and whizz until just smooth. This can be kept in the fridge for a few days before serving, though do make sure to let it come back up to room temperature before serving.
To make the marinade, place the coconut milk, the sunflower oil, the grated ginger, the chopped lemongrass, the turmeric, the ground coriander seeds, the ground cumin seeds and the freshly ground black pepper (not the salt just yet) in a bowl and mix together well. Toss in the meat and set aside for at least an hour in the fridge. This could marinate overnight too.
While the meat is marinating, soak some wooden satay sticks in cold water for half an hour (otherwise they will burn). You can also use metal skewers.
Once the meat is marinated, add in the salt and toss to season, then thread on to the satay sticks.
Place the pork on the satay sticks on the preheated barbecue and cook for 3-4 minutes on each side, until cooked all the way through. Place on a plate and scatter with the coriander leaves.
Serve immediately with the spicy peanut sauce.