How to make southeast Asian pork satays

Learn how to prepare your own southeast Asian pork satays with a slightly spicy and exotic peanut sauce. See http://rouxbe.com/recipes/98/text for ingredient list.
To make the marinade, toast the coriander seeds until fragrant; then finely grind them with the chili flakes. Peel and roughly chop the ginger and garlic, & finely mince the lemon grass. Add the garlic, ginger & lemon grass to a food processor and purée. Add the peanuts & pulse a few times. Next, add the green onions and cilantro & pulse again. Then add the honey, fish sauce, kecap manis, lime juice, pepper, ground spices & purée. Lastly, add the melted butter & chicken stock. Pulse again, then set this aside while you prepare the pork. Trim the pork of any silver skin, then cut into bite-sized cubes. Place into a casserole dish, add the marinade & mix. Cover & let marinate in the refrigerator for a minimum of 3 hours, preferably overnight. Soak the skewers in cold water. For the peanut sauce, roughly chop the macadamia nuts. Using a medium-size fry pan, toast the nuts over medium-low heat until golden. Set aside. Using the same pan, toast the coriander and cumin seeds until fragrant. Grind the coriander, cumin & chili flakes until quite fine; then set aside. Dice the onion & shallot, & sauté over medium heat for 3 or 4 minutes or until golden. Then add the spices & coconut cream & let cook for a few more minutes. Add the coconut milk, palm sugar, kecap manis, salt & pepper. Cook for another few minutes, then set aside to cool slightly. Meanwhile, pulse the nuts a few times, then add the above sauce and blend to combine. This peanut sauce is best served at room temperature. To cook the satays, preheat your oven to 400° degrees Fahrenheit. Place 3 or 4 pieces of meat onto each skewer, & set onto a parchment-lined baking tray. Bake for approximately 8 to 10 minutes, rotating halfway through. These satays can also be grilled. Once done, garnish with a bit of cilantro & serve with the peanut sauce.