Cut pork loin into 1" cubes. Grind together cumin, cilantro,
galangal, and turmeric. Grind together Thai chile, garlic and onion
in a food processor. Add the bomboe sasate mixture and marinate meat
cubes in this an hour or more (overnight preferable).Fry half the
meat in a little oil, adding a tablespoon of ketjap manis, until
cooked. Remove to a bowl and cook the remaining meat.Allow the meat
to cool. Thread on bamboo skewers. At this point, they can be frozen
for later use. Grill over charcoal or bake in a 350øF oven until
heated through. Use the pan drippings/cooked marinade in the saus
ka‡ang.
