Slice the pork into pieces that are not too thick or too thin, and cut them to a length suitable for skewering. (In this recipe, both pork shoulder and loin are used to compare taste and tenderness.)

Start marinating the sliced pork. Pour the entire packet of satay pork marinade mix into a bowl, add 1/2 cup coconut milk (about 120 ml, or 1/4 of the can), and mix well.

When ready, skewer the marinated pork and grill it. You can use any type of grill; an electric grill works well if a charcoal grill isn't convenient. While grilling, brush with coconut milk or leftover marinade to keep the pork from drying out.

Grill the pork until cooked through and golden yellow. Trim off any burnt parts if needed.

To make the satay sauce, pour the satay sauce mix into a pan (the mix already contains all the necessary ingredients, including peanuts). Add 2 cups coconut milk (about 480 ml, or 3/4 of the can left from marinating) and 1 tablespoon vegetable oil.

Stir well and simmer over low heat for about 5-10 minutes until thickened. (You can follow the instructions on the sauce packet for more details.) If you prefer a sweeter sauce, add a little sugar, as the mix can be a bit salty. If you like it as is, no need to adjust. Serve and enjoy!