|Pork tenderloin||1 Pound, cut into small cubes|
|Dark soy sauce||3 Tablespoon|
|Dried red chilies/1 teaspoon sambal ulek||2 , crumbled|
|Garlic||2 Clove (10 gm), crushed|
|Laos powder||1⁄2 Teaspoon|
|Onion||1 Small, chopped|
|Blachan||1 Teaspoon (Dried Shrimp Paste)|
|Chopped lemon grass/Grated lemon rind||1 Teaspoon|
|Soft brown sugar||2 Teaspoon|
|Peanut oil||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Peanut butter||4 Tablespoon|
|Coconut milk||1 Cup (16 tbs)|
Combine all the marinade ingredients in a shallow bowl.
Add the pork pieces and marinate for 30 minutes, basting occasionally.
Thread the pork on to skewers and reserve the marinade.
Preheat the grill (broiler) to moderately high.
Arrange the skewers on the rack of the grill (broiler) and grill (broil) for 20 minutes, turning and basting occasionally with the marinade, or until the pork is cooked through.
To make the sauce, combine the onion, garlic, chillis, blachan, lemon grass and sugar in a blender.
Heat the oil in a saucepan.
When it is hot, add the spice paste and fry for 2 minutes, stirring constantly.
Add all the remaining ingredients and combine thoroughly.
Bring to the boil.
Remove from the heat.