Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fatty pork -- minced
   1      teaspoon      salt
   2      tablespoons   lime juice
                        ***SPICE MIXTURE***
   1      teaspoon      coriander seeds -- roasted, up to 2
   2      tablespoons   desiccated coconut -- roasted (optional)
   1      teaspoon      sambal ulek -- up to 2
   2                    shallots -- very finely chopped
   2      cloves        garlic -- very finely chopped
   1      teaspoon      ginger -- finely chopped
   1      teaspoon      soft brown sugar
   1      teaspoon      light soy sauce
   6      tablespoons   thick coconut milk

Preparation:

In a bowl, rub the salt and lime juice into the minced pork. Keep aside. Put the roasted coriander seeds and coconut into a mortar and crush with a pestle. Mix these with the other spice mixture ingredients for the paste, then mix them well into the meat. Knead it for a while with your hand, then divide the meat and shape it into small balls the size of a walnut. Put four meatballs onto a bamboo or metal skewer just before you are ready to grill. You can prepare this mixture up to 24 hours before but don=t mold it or put onto skewers until the last possible moment (balls can tend to split and fall off). Grill or broil slowly, turning carefully from time to time. After 4 to 5 minutes when satays should be half cooked and firm, brush the balls with some oil, and continue cooking for 2 to 3 minutes longer. Serve hot.