How to Make It
First make the marinade. In a dry heavy-based frying pan separately roast the coriander and cumin seeds, shaking the pan until aromatic. Using a pestle and mortar, grind the spices to a powder before adding the lemongrass salt and galangal. Pound to a fine paste then stir in the turmeric and chilli powders. Add the coconut cream oil and sugar and stir until dissolved. Pour into a bowl.
Cut the pork into thin slices about 4 cm × 1 cm (1½ in × ½ in) , add to the bowl and leave to marinate in the refrigerator for at least an hour or as long as overnight.
Soak the skewers in water for about 30 minutes then thread 3 slices of marinated pork onto each skewer. The satays can then be returned to the marinade for a few minutes or a few hours.
If cooking over charcoal, light the grill about half an hour before you intend to grill the satays. Stoke the charcoal letting its fierce heat peter out to a gentle heat so that the pork will gently cook and smoke rather than charring.
Place the coconut cream in a wide shallow bowl and stir in a pinch of salt. Take each satay out of the marinade and give it a cursory dip into the coconut cream before placing it on the grill.
Grill the satays over the prepared charcoal or in a chargrill pan over a medium heat cooking three or four at a time or more if you can manage it. Baste with the salted coconut cream using the lemongrass and pandanus brush if you like. Turn the satays often, taking care not to let them colour too much.
Meanwhile gently warm the sauce if desired. Serve the satays with the sauce and cucumber relish.