Step 1

For spice paste, process ingredients and 1 tsp sea salt in a small food processor until finely chopped, then transfer to a non-reactive bowl.

Step 2

Add pork to spice paste, mix well to coat, cover with plastic wrap and refrigerate to marinate (6 hours-overnight). Thread 4-5 pieces of pork onto soaked skewers and set aside.

Step 3

Meanwhile, for pineapple satay sauce, preheat oven to 180C. Spread peanuts on an oven tray, roast until golden (10-15 minutes), cool slightly, peel, coarsely chop. Combine tamarind and 250ml water in a bowl, set aside. Place chilli in a heatproof bowl, cover with boiling water, stand until soft (10-15 minutes), drain, transfer to a food processor. Add shallot, lemongrass, galangal, tumeric and belacan, process until finely chopped. Heat oil in a saucepan over medium heat, add shallot mixture, sauté until fragrant (4-5 minutes). Strain tamarind mixture into pan (discard pulp), add coconut milk, pineapple, palm sugar and peanuts, bring to the boil, reduce heat to low-medium and simmer, stirring occasionally, until thick and oil rises to surface (10-15 minutes). Season to taste, cool to room temperature.

Step 4

Preheat a char-grill over high heat. Combine oil, coconut milk and lemongrass in a bowl, set aside. Cook skewers, turning occasionally and brushing with coconut milk mixture, until slightly charred outside but moist inside (5-6 minutes). Serve hot with satay sauce, cucumber and pineapple.