In the secret kitchen of the professional chinese satay baba man. He cuts the pork into shapes and pound them to pieces, to soften their texture... soft and tender lah. Being very careful to get the other hand out of range.
This is hard work cos your pounding must not be too forceful and not too "lumbek", just right impact boleh.
Some pork managed to escape... they run like mad when the hammer came crashing on them. See where they go...
