- 600g pork fillet
- 6 large Solliès figs
- 30g fresh ginger
For the marinade
- 2 soup spoons of honey
- 2 soup spoons of soy sauce
- 20g grated ginger
- 4 soup spoons of cider vinegar
- 1 soup spoon of sesame oil
The day before, prepare the marinade with all ingredients listed.
Cut the pork fillet into large cubes, and soak them in the marinade for at least 10 hours, stirring occasionally.
The following day, prepare the skewers.
Quarter the figs and slice the ginger.
On the skewers, alternate between pork – fig – ginger.
Grill the skewers for around 20 minutes, turning them once, and covering them several times in the marinade. Serve with plain basmati rice.