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Pork kebabs with peppered fig relish

  • 0:25 Prep
  • 0:35 Cook
  • 8 Servings


  • 1 1/2 tablespoons coriander seeds
  • 2 teaspoons olive oil
  • 1kg pork loin medallions, cut into 4cm pieces
  • Peppered fig relish
  • Olive oil spray
  • 1 red onion, finely chopped
  • 8 (about 100g) dried figs, coarsely chopped
  • 375ml (1 1/2 cups) water
  • 45g (1/4 cup, lightly packed) brown sugar
  • 2 tablespoons honey
  • 2 bay leaves
  • 1 1/2 teaspoons black peppercorns, lightly crushed
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon balsamic vinegar


  • 1
    To make the peppered fig relish, heat a medium saucepan over medium heat. Spray with oil. Cook onion for 2 minutes or until soft. Add the fig, water, sugar, honey, bay leaves, pepper and cinnamon. Simmer for 20 minutes or until the liquid is reduced and the mixture thickens. Stir in the vinegar. Set aside to cool. Transfer to a bowl. Cover with plastic wrap and place in the fridge to chill.
  • 2
    Place the coriander seeds in a small frying pan. Cook over medium heat for 3 minutes or until aromatic. Use a mortar and pestle, or a coffee or spice grinder, to coarsely crush. Transfer to a large bowl. Stir in the oil. Add the pork and toss to coat. Cover with plastic wrap. Place in the fridge for 4 hours or overnight to marinate.
  • 3
    Thread the pork onto skewers. Preheat a barbecue on high. Season the pork with salt. Cook, turning occasionally, for 10 minutes for medium-well done or until cooked to your liking.
  • 4
    Transfer to a serving platter and serve with the relish.

Source: taste.com.au


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