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Combine turmeric, lemongrass, garlic, shallots, chilies, sugar, coriander, white peppercorns, and 2 teaspoons (8g) kosher salt using a , working in batches if necessary. Pound into a fine paste. (For an easier method, pound with the mortar and pestle until a rough paste is formed, then transfer to a to reduce to a fine paste. I do not recommend using the food processor alone if you want maximum flavor.) Divide mixture into thirds. Combine pork and one-third of spice paste in a large bowl and toss with your hands until all of pork is thoroughly coated in the mixture. Cover and refrigerate for at least 45 minutes or up to overnight. Thread pork onto . To do this efficiently, cut an onion or potato in half and place it on your cutting board. Place a piece of pork on top of it and push through it with the skewer. Repeat until each skewer has about 6 inches of pork threaded onto it. Pork should be pushed together quite tightly. Discard onion half (or grill it) after use. Keep pork skewers refrigerated until ready to cook. Meanwhile, combine , sugar, ginger, and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until glaze is thick enough to coat the back of a spoon. Stir in one-third of spice paste and adjust seasoning with more sugar as necessary. Strain mixture through a fine-mesh strainer, using the back of a spoon to extract as much liquid as possible. Discard solids. Leftover glaze can be stored indefinitely in a covered container in the refrigerator. Pound peanuts with the mortar and pestle until reduced to a rough powder. Heat 2 tablespoons (30ml) oil in a medium skillet over medium-high heat until shimmering. Add remaining third of spice paste and cook, stirring, until fragrant, about 1 minute. Add peanuts, tamarind juice, remaining oil, kecap manis or fish sauce, and 1/2 cup (120ml) water. Stir to combine. Once liquid comes to a simmer and turns creamy, adjust consistency with more water as necessary to produce a creamy sauce that just
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Peanut dipping sauce — satay skewers, spring rolls, noodles
Southeast Asian grilling — satay, Thai barbecue, Vietnamese grill
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Peanut dipping sauce — satay skewers, spring rolls, noodles
Southeast Asian grilling — satay, Thai barbecue, Vietnamese grill
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal