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1
Soak skewers in water for at least 1 hour.
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2
To make the spicy pickles: Toss the cucumber with the shallots, chile, sugar, lime juice, and salt and allow to marinate in the refrigerator for at least 3 hours, or overnight, tossing occasionally.
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3
To make the satay: Make the marinade for the pork by placing the garlic, ginger, and lemon grass in a food processor or blender.
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4
Blend until finely chopped.
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5
Measure 1/4 cup (60 ml) of the coconut milk and set aside for the peanut sauce.
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6
Add the remaining coconut milk, turmeric, and fish sauce to the garlic mixture and blend until smooth.
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7
Transfer to a large bowl.
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8
Trim the pork of any excess fat.
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9
Cut into slices 5 inches (13 em) long and about 1/2 inch (3 cm) thick and place in the large bowl with the marinade.
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10
Toss until combined.
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11
Marinate for at least 1 hour or up to overnight.
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12
To make the peanut sauce: Whisk together the garlic, peanut butter, reserved coconut milk, brown sugar, fish sauce, and lime juice in a small bowl.
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13
Set aside until ready to use.
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14
Preheat a grill to medium-high.
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15
Thread the meat onto the skewers and grill over medium-high heat for 5 to 6 minutes per side, until golden and charred and no longer pink inside.
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16
Serve with the pickles and the peanut sauce for dipping.
