250 g of black plum
1/2 liter of white wine
1 tablespoon of coarse black pepper
2 sprigs of rosemary
1 teaspoon of ground coriander
1/4 cup of grated ginger
1/2 pound pork loin
salt and black pepper to taste
250 g of black plum
1/2 liter of white wine
1 tablespoon of coarse black pepper
2 sprigs of rosemary
1 teaspoon of ground coriander
1/4 cup of grated ginger
1/2 pound pork loin
salt and black pepper to taste
One day in advance, prepare the black plums
Do not remove the pit, as it keeps them firm and attractive, making it difficult to insert them into skewers
Mix the wine with coarse black pepper, ground coriander, and grated ginger
Let it simmer
Add the black plums and let it cook slowly for 10 minutes
Let it rest in a covered bowl for one day
The next day, cut the meat into squares about the same size as the black plums and rub with salt and black pepper
Let the plums drain
On skewers, alternate black plums and pork squares
Place over the grill, turning occasionally to prevent burning, until they are crispy
This takes about 20 minutes.
