1 lb (450 g) tender, thick, boneless pork
For the Marinade:
1 tablespoon soy sauce
1 tablespoon pineapple juice (can substitute lime/lemon/orange)
½ teaspoon salt
¼ teaspoon freshly ground five-pepper mixture or black pepper
1 tablespoon mirin (Japanese sweet rice wine) or dry sherry
½ teaspoon dried thyme
¼ teaspoon ground coriander
1 teaspoon sugar
1 tablespoon olive oil
2 teaspoons finely chopped lemon zest
sesame oil and chili oil to serve
Cut pork into 1 inch cubes, trimming off any excess fat. In large bowl, combine the pork cubes with the marinade ingredients, mix well, marinate the meat for 2 hours in a cool place, turning it from time to time.
Meanwhile, soak bamboo skewers in water for 30 minutes or so.
Skewer the pork and set aside.
Pre-heat the oven broiler to high or make a charcoal fire in the barbecue. When the broiler is very hot or the charcoal is ash-white, cook the satay for 2 minutes on each side, until golden brown. Serve immediately, drizzled with sesame and chili oil, if you wish.