Pork Satay with Spicy Sweet Soy Dipping Sauce

Grind coriander, cumin and fennel seeds in a mini food processor to a fine texture, about 1 minute. Transfer 1/4 teaspoon of the mixture to a small microwave-safe bowl. Add shallot, lemongrass, 1 1/2 tablespoons oil, sugar, turmeric, salt and water to the food processor. Process, scraping down the sides as needed, until a coarse paste forms. (Alternatively, crush the spices and aromatics with a mortar and pestle.)

Place pork in a medium bowl, scrape the seasoning paste onto it and massage to coat well. Cover and refrigerate for 1 hour or overnight.

Meanwhile, add molasses (or honey) and tamari (or soy sauce) to the reserved ¼ teaspoon spice mix. Microwave on High until bubbling, 15 to 30 seconds. Let cool for 5 minutes. Stir in lime juice and Fresno (or jalapeño) pepper.

Preheat grill to medium-high.

Divide the pork among 4 metal or bamboo skewers, pressing the pieces together to form a column. Brush the pork with the remaining 1 1/2 tablespoons oil. Grill the skewers, turning occasionally, until an instant-read thermometer registers 145°F, about 6 minutes. Serve with the sauce and cucumbers. Garnish with lime wedges and cilantro, if desired.