Cut the pork chops down the length of the fatty rind and slice each piece into small rectangles to maximize the marinade's absorption.

Grind coriander, cumin seeds, and white peppercorns until fine. Then, add minced galangal, finely chopped lemongrass, and fresh turmeric. Pound until they reach a fine consistency.

Now, add turmeric powder, cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water; stir until smooth.

Pour this vibrant marinade over the pork pieces. Massage gently to ensure each piece is coated, then cover and marinate for at least 20 minutes (though overnight is even better for deep flavor).

In a food processor, grind the peanuts and sesame seeds into a fine meal. In a pot, reduce 1/4 cup of coconut milk and then add curry paste, cooking for about 2 minutes.

Stir in the remaining coconut milk, ground peanuts, ground sesame seeds, fish sauce, palm sugar, and tamarind juice. Simmer until thickened, about 5-7 minutes.

In a separate pot, combine vinegar, sugar, and a pinch of salt. Bring to a boil until the sugar dissolves, then let cool.

In a bowl, mix cucumber, shallots, and chilies. Pour the cooled vinegar mixture over them and refrigerate until ready to serve.

Preheat your grill to medium. Skewer the marinated pork pieces, brushing with coconut milk.

Grill for 2-3 minutes per side or until the meat reaches a nice char.

Plate those mouthwatering satay skewers alongside your creamy peanut sauce and refreshing ajaad.

Optionally, serve toasted slices of white bread for some added comfort.