Ingredients

• &#189 lb unsalted butter	• &#188  Cup brown sugar
• &#189 Cup chopped onion	• 1 Cup naturally brewed soy sauce
• &#188 Cup grated ginger	• 1 Cup katjup manis (indonesian sweet soy sauce)
• &#188  Cup lemon juice	• &#189 Cup teriaki sauce
• 1 zest from 1 lemon	• 30 or so bamboo skewers
• 6 Clove garlic (rough chop)	• 2 pork tenderloins
• 2 Tbs or more hot chile flakes	• Katjup Manis = equal parts molasses, teriaki and soy sauce
• 3 Tbs coriander seed	• bunch  coriander/cilantro leaves as garnish
• 2 Tbs cumin seed
• 1 Tbs mustard seed

Instructions

Soak skewers in water
Toast coriander, cumin chile flakes and mustard seeds in cast iron pan until fragrant (pungent). Break with mortar and pestle.
Melt butter in saucepan and cook onion, garlic, ginger and lemon zest over medium heat until onion is transparent.
Add spices, lemon juice, teriaki soy and ketjap manis and boil 5 minutes. Allow to cool to room temperature
Cut pork into 1&#034 pieces and pound flat &#188&#034-3/8&#034. pour &#189 the marinade into a glass pan, layer pork pieces cover with remaining marinade. Move meat around so all is coated in marinade. Cover with lid or plastic wrap and marinate two days refrigerated

Skewer pork pieces. Reserve marinade. Set BGE to 325 with a flat, even bed of coals. Place skewers on grill close lid for 5 minutes. Open lid, look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another five minutes and check colour for doneness. Any satays that are not brown and caramelised can be finished with the lid open.
Srain marinade if desired bring to a boil for five minutes

Notes

Serve satay as a meal with rice and salad with a little of the marinade drizzled over the rice.
Serve as an appetizer with spicy peanut sauce (commercial brand or blend chunky peanut butter, thai chili sauce, cashews and peanut oil to a mayonnaise consistency)

Number of Servings:

Time to Prepare: