Pork Satay with Thai Coconut Peanut Sauce

Get yourself an inexpensive cut of pork, cube it and skewer it.  Soak it in a spicy marinade of coconut, peanut and soy, and grill! Actually you're if you can think ahead the day before, it will be even more flavorful. Otherwise go ahead and enjoy classic Thai street food.
2 lbs pork, cubed

Satay Sauce:
2-3 cloves garlic
1-inch fresh ginger
1 cup smooth peanut butter
1 can coconut milk
juice of 1 lime
1/4 cup fish sauce
1 Tbsp soy sauce
1/2 tsp red pepper flakes

Soak 6-7 wooden skewers in water for about 20 minutes. Place the garlic and ginger in a food processor and mince well. Add the remaining satay sauce ingredients and blend together. You should have a consistency of an almost-melted ice cream milk shake. Adjust with more or less peanut butter and water to achieve a good consistency. You should have about 3 cups sauce.

Place pork into a sturdy zip-lock bag and add half the sauce (about 1 to 1-1/2 cups). Allow to marinate at least an hour or ideally overnight.

Bring pork back to room temperature if necessary. Preheat grill to high. Thread pork onto the skewers.

Grill 3-4 minutes a side, until the satays are browned and just cooked through.

Serve over rice or noodles with remaining sauce on side. Serves 4.