Pork, Speck and Prune Brochette

1.

Place pitted prunes in a bowl and cover with boiling water. Leave them to soak and plump for at least 15 minutes.

2.

Cut each 200g pork steak into 8 large chunks.

3.

For the marinade, mix together olive oil, crushed garlic, paprika powder, marjoram and season well. Add the chunks of pork and mix to coat well.

4.

Thread the ingredients onto the skewers. You should have 4 chunks of meat, about 1-2 slices of speck and 3 prunes per skewer. Start by threading the end of a slice of speck, then pork, then wrap the speck back over, then prune, then wrap the speck back over, and so on until the skewer is complete.

5.

If you need to use a second slice of speck, simply double them over and cut off any excess at the end.

6.

Heat a bbq or non-stick flat grilled pan to medium-high. Cook the borchettes, turning every so often, for about 8-10 minutes or until cooked through and well caramelised.