for 4 person

Plum sauce

1 tbsp	rosemary needles, finely chopped
½ tbsp	ginger, finely grated
1 tsp	ground coriander seeds
1	organic lemon, use grated zest
½ tsp	cinnamon
500 g	plums, pitted, cut into segments
50 g	coarse cane sugar
1 dl	white wine
2 tbsp	balsamic vinegar
2 tbsp	liquid blossom honey
½ tbsp	mustard
½ tsp	salt

Pork skewers

600 g	pork loin, cut into approx. 3 cm cubes
2	red onions, cut into wedges
6	wooden skewers

To fry

a little	clarified butter
½ tsp	salt
a little	pepper

How it's done

Plum sauce

Briefly toast the rosemary, ginger, coriander, lemon zest and cinnamon in a non-stick frying pan, without adding any oil. Add the plums and sugar, sauté briefly. Add the wine, balsamic, honey and mustard, simmer for approx. 10 mins., stirring occasionally, season with salt. Allow the sauce to cool slightly.

Pork skewers

Thread the meat and onions alternately onto the skewers, brush with 2 tbsp of the plum sauce.

To fry

Heat the clarified butter in a frying pan. Fry the pork skewers on all sides for approx. 10 mins., season, serve with the remainder of the plum sauce.

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