Preparation: 1. Cut the pork into 5mm/1/4 inch thick slices; then cut each slice into 2.5cm x 5cm, 1 x 2 inch rectangles. Place the pork strips in a bowl and add the curry, coriander, turmeric, cayenne pepper (or contents of spice pack) 1 and salt.

2 . Wet your hands and gently knead the spices into the meat, adding 5 ml/1 teasp each of peanut oil and water to help work the spice mixture in. Knead again. Cover the bowl and-leave for 2 hours.

3. To make Thai peanut sauce, put the desiccated coconut in a bowl and add 300ml/10 fl. oz. water. Mix well then strain the coconut through a fine sieve, pressing the coconut milk into a bowl with a wooden spoon.

4. Grind the peanuts coarsely. Add the turmeric, curry, cayenne pepper (or contents of spice pack 2) and sugar to the coconut milk and cook over a medium heat, stirring, until the sauce comes to the boil. Reduce the heat to low and add the ground peanuts Continue to cook, stirring constantly, for 2 minutes.

5. Add the lemon juice and salt, to taste. Remove the sauce from the heat and cool.

6. Preheat the grill. Thread thin metal or bamboo skewers with the pieces of pork. The skewer enters the meat 2-3 times, like a needle threading through cloth.

7. Brush the pork sates with peanut oil and grill 10-14 in from the heat, turning frequently, until the sates are cooked through: 4-6 minutes on each side.

Serve hot with the peanut sauce on the side.

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