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Soak your skewers in water for 15 minutes if wooden.
In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil.
Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour.
Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste.
In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside.
Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds.