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Place fresh turmeric in a food processor along with powdered turmeric. Add in the fresh ginger, shallots, garlic cloves, coconut sugar, ancho or chipotle chili powder, coriander, cumin, cayenne, rice vinegar, coconut milk, coconut aminos, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
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Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl and season with some sea salt. Pour in the marinade. Now mix and massage the pork with your hands until completely coated. Cover the bowl with plastic wrap and refrigerate for 4 to 18 hours.
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Take meat out of the fridge 30 minutes before grilling.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread the pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade for brushing.
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Grill the skewers, brushing on the reserved marinade as you grill the other side, until pork just starts to firm up but is still slightly pink in the center, about 9-10 minutes per side. This depends on the size of your cubes. Never go by time, always go by looks, feels and temperature. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately with Satay Sauce and Cucumber Salad.