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Pork kebabs with peppered fig relish
Pork kebabs with peppered fig relish
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Shareable Greek side dish - fresh, tasty, low-fat.
Ingredients:
  • 30.00 ml coriander seeds
  • 9.20 gm olive oil
  • 1kg pork loin medallions, cut into 4cm pieces
  • Peppered fig relish
  • Olive oil spray
  • 8 (about 100g) dried figs, coarsely chopped
  • 375ml (1 1/2 cups) water
  • 45g (1/4 cup, lightly packed) brown sugar
  • 57.20 gm honey
  • 1 1/2 tsp black peppercorns, lightly crushed
  • 0.63 gm ground cinnamon
  • 20.00 ml balsamic vinegar
Instructions:
  • To prepare the peppered fig relish, warm a medium saucepan over medium heat and lightly coat with cooking spray. Sauté the onion until soft for about 2 minutes. Incorporate the figs, water, sugar, honey, bay leaves, pepper, and cinnamon, then let it simmer for 20 minutes until the liquid reduces and the mixture thickens. Fold in the vinegar, cool, transfer to a bowl, cover with plastic wrap, and refrigerate to chill.
  • Toast the coriander seeds in a small frying pan over medium heat for 3 minutes until fragrant. Crush them coarsely using a mortar and pestle or a coffee/spice grinder. Transfer the crushed seeds to a large bowl, stir in the oil, and mix in the pork until well coated. Cover and refrigerate for 4 hours or overnight to marinate.
  • Skewer the pork slices and generously season with salt. Grill on high heat for about 10 minutes, flipping occasionally, until cooked to your desired doneness.
  • Serve on a platter with the relish.

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