For the marinade: Blend the ingredients for marinating in a food processor till fine and mushy.
Add more oil tablespoon by tablespoon if it’s not a nice smooth paste.
Submerge all pork meat into the marinade and mush it all around with your hands till every single sliver of pork meat is submerged.
Now skewer all the pork onto the wooden skewers.
Leave overnight or at least 4 hours in the fridge to let the pork meat marinade.
Pan grill the skewers (best to do it on a charcoal barbecue pit).
For the sauce: Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillies and cook for 3 minutes until onion is translucent.
Turn heat down to medium, then add peanut butter, coconut milk, kecap manis and soy sauce. Simmer for 10 minutes, whisking occasionally.
Use a handheld stick to puree. Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature until it thickens.
Serve hot with pineapple puree added to the gravy, ketupat, sliced cucumbers and onions.