Slice pork lengthways into long strips, or large chunks, before placing into a large non-metallic container. Season with salt and pepper, then add coconut cream, hoisin and satay sauce before mixing well and covering to marinade for 3 – 4 hours or preferably overnight in the fridge.
Thread pork onto pre-soaked wooden skewers. Heat a large char-grill pan or frying pan to medium high. Lightly oil pork skewers, then grill 8 – 10 minutes turning occasionally until well coloured and cooked. Serve with extra hoisin sauce and cucumber on the side.