We need: ½ kg of pork leg, 200 g of bacon, juice of half a lemon, lemon peel, canned peaches, about 20 odd pieces of prunes, pepper, oil, salt.
Cut the pork into cubes, about 2 cm thick. Then salt it, pepper it, and pour over the oil. Leave to stand in the cold for one and a half hours.
Meanwhile, pour ½ liter of water into the cooking pot, add the juice and peel of half a lemon and put the plums to cook until they soften and swell, then take them out of the water and dry.
Cut peaches into cubes. Alternately arrange meat, plums, bacon and peaches on a skewer.
Bake on the grill for up to 15 minutes, turning occasionally.
Serve with a salad of cucumbers, tomatoes and spring onions.