Instructions: Slice the pork thinly across the grain and place in a mixing bowl.

Grind the lemon grass and the onion and add to the bowl. Add the cumin, turmeric, salt and one tbsp of sugar and the oil. Mix well and leave to marinate for an hour.

Skew thinly on the satay sticks two and a half inches long.

Grill on high heat very quickly on both sides and remove while still moist and juicy.

Boil the crushed pineapple with the remaining sugar and pinch of salt for 10 minutes and serve with the grilled meat.

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