Ingredients
2 tbsps olive oil  
4 garlic cloves, chopped 
2 banana or echalion shallots, chopped 
1 red chilli, chopped 
½ tsp hot or sweet paprika 
1 tsp ground cumin 
1 tsp ground coriander 
3 tbsp kecap manis  
1½ tbsp soy sauce 
1 tbsp fish sauce 
Grated zest of 1 lime and juice of 2 limes 
300g crunchy peanut butter 
1 tbsp palm sugar or light muscovado sugar 
1 tbsp fresh ginger, grated 
600g British free-range pork leg, chopped into small chunks 

Equipment Needed 
Food processor 
8 skewers, ideally metal 

Method
Put all ingredients (apart from the pork) into a food processor and blitz to a paste in a food processor. Transfer half of the mixture into a tupperware container or food bag and add the pork.  Mix to ensure the pork is thoroughly coat, then put into the fridge for at least an hour.  If you’re using wooden skewers, soak them in cold water to stop them burning. 

Put the remaining sauce in a saucepan with 2 tbsps of water and heat over a low heat cook, stirring until the sauce turns a little darker, 7-10 minutes. Set aside. 

Either fire up the braai or bbq or heat the grill to high. 

When the charcoal or grill is hot enough thread the pork onto the skewers. 

Cook the pork for roughly 10-15 minutes, turning to stop it burning although you do want it to go dark.  Check the pork is cooked through. Warm the sauce through while the pork rests. 

- Recipe taken from here