Instructions: In a medium mixing bowl, combine coriander seeds, cumin seeds, shallot, peanuts, turmeric, salt, sugar and brown sugar. Add the coconut cream and sake and mix well. Add the pork and mix to coat thoroughly. Cover and let sit for up to 1 hour at room temperature, or, if making ahead of time, cover and refrigerate; it will keep overnight. Remove from the refrigerator an hour before grilling, to come to room temperature.

Mound the charcoals along one side of the grill, leaving the other half empty. Heat the grill.

While waiting for the grill to get hot, slice pork tenderloin into 1- to 6-inch paper-thin slices and thread 3 to 4 pieces onto each bamboo skewer into a tight bundle, covering 5 inches of the skewer.

Spray the pork generously with vegetable oil spray. Lay the skewers with the meat portion on the grill over medium-high heat, arranging them very close to one another. (The uncovered portion of the skewers should not be over the coals.) Grill, turning frequently to prevent burning until the outside is crispy brown and the inside white and tender, 10 to 12 minutes. Transfer to a serving platter and serve immediately.

This recipe yields 10 to 12 servings.

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