Tip: As a side dish you can well offer a summer salad with yogurt dressing and fresh herbs.
For the marinade, heat the maple syrup, add soy sauce, port wine and pepper with the crushed cinnamon sticks and chopped chili peppers. Cut the pork fish into eight medallions, wrap each with a slice of bacon and attach with a skewer or spaghetti, then place in a freezer bag form. Add the marinade and mix everything together. Tie the bag closed and marinate the meat for one night. Alternatively, beef tenderloin can be used for this dish, marinated in the same marinade and grilled as a steak.
For the plum sauce, halve the plums, remove the seeds and cut into rough cubes. Caramelize sugar in a saucepan until light brown. Add the diced plums, finely diced ginger, finely diced garlic, shallots cut into strips and finely chopped chili pepper and sauté. Pour the plum wine and boil to half. Add the powidl, cook a little more and season with chili, salt, pepper from the spice grinder and the grated lemon pulp.
Clean the beans and blanch them al dente in boiling hot salted water. Cut the peppers two to three inches short and remove the seeds. Divide the beans into small bundles and put each bundle through a pepperoni piece. Mix the bean bundles with
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