-
1
Special equipment: 6 to 8 wood skewers that have been soaked in water for a few minutes
-
2
For the pork: Bring a large saucepan of water to a simmer and cook the pork belly for 20 minutes.
-
3
Remove from the water and let cool.
-
4
Combine the salt, sugar, peppercorns, crushed red pepper, bay leaves, garlic and 4 cups water in a large saucepan.
-
5
Bring the mixture to a simmer, then let cool.
-
6
Place the pork loin in the brine mixture and let sit in the fridge until ready to cook, at least 1 hour and up to 1 day.
-
7
Remove the pork from the brine, discard the brine and bring to room temperature before cooking.
-
8
Heat a grill or grill pan over medium heat.
-
9
Skewer the pork loin, pork belly, onions and peppers and sprinkle with salt and pepper.
-
10
Grill the skewers until the pork is cooked through.
-
11
For the red wine sauce: Melt the butter in a large saucepan over medium-high heat.
-
12
Add the onion, carrots, celery and garlic and saute until softened.
-
13
Season with salt and pepper.
-
14
Add the wine, beef broth, cranberries, sugar and rosemary.
-
15
Stir to dissolve the sugar.
-
16
Simmer, stirring occasionally, until the sauce is reduced by half.
-
17
Strain the sauce and keep it warm.
-
18
For the chutney: Combine the cranberries, figs, wine, raisins, honey, ginger, cinnamon, cloves and 1/2 cup water in a large saucepan.
-
19
Bring the mixture to a simmer and cook until the raisins, figs, and cranberries are plumped and the mixture is thickened.
-
20
Remove from the heat and stir in the green onion, lemon juice, parsley, thyme, and a drizzle of olive oil.
-
21
Serve the pork topped with the red wine sauce and chutney.
