Pork skewers with plum sauce

Place the chopsticks in water. Cut the meat into cubes of approx. 2 cm. Peel and chop onions. Marinade stirring of onion, wine, bay leaves and oregano. Season with salt and black pepper. Marinate meat in refrigerator for 2 to 3 hours. Boil in water for 15 to 20 minutes until tender. Plums with approx. 2 dl of cooking liquid puree and sieve over pan. Add any extra cooking liquid to create light-bound sauce. Peel the garlic and press it over it and bring the sauce to the boil. Season with salt, cayenne pepper and coriander. Lightly mix lemon juice with sauce. Let the sauce cool down.

Put the meat on sticks and barbecue on brown and cooked for 8 to 10 minutes. Serving plum sauce. Serve with coleslaw (white cabbage, grated carrot and sour cream) and bread or baked potato with sour cream.