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1
Grind the first seven ingredients using a mortar and pestle into a smooth paste.
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2
Add the next three ingredients and combine thoroughly.
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3
Place the mixture and the pork into a plastic bag and knead to completely coat each piece of pork with the marinade.
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4
Store the bag in the refrigerator over night.
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5
Prepare a bed of charcoal and allow it to burn down to an even heat with no remaining flame.
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6
A pair of bricks serves to contain the coals and provides a rack for the satays to rest on above the coals while cooking.
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7
Lay the bricks so the holes are horizontal to facilitate proper and even air flow.
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8
The bricks should be far enough apart to allow the meat to fit between them but not expose the skewers to open flame.
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9
A third brick can be used on top of one end of the skewers to hold them in place and used to rotate them by sliding it slightly.
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10
Skewer the chunks of pork, leaving some space between to allow for thorough cooking.
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11
Reserve the marinade for drizzling over the meat as it cooks.
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12
Rotate while cooking to attain an evenly charred appearance around the satays.
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13
The total time should not exceed 10 minutes.
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14
Let your eyes be the guide.
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15
Serve over the rice (reheated).
