Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      tablespoons   extra-virgin olive oil -- divided
                        juice and zest of 1 orange
   1      teaspoon      cumin seeds -- crushed
   1      teaspoon      crushed red chilies
   2      tablespoons   sweet paprika
   2      tablespoons   chopped fresh ginger
   6                    garlic cloves -- finely minced
   1      teaspoon      turmeric
   1      tablespoon    freshly-ground black pepper
     1/2  teaspoon      salt
     1/2  teaspoon      sugar
   1 1/2  pounds        pork loin -- cut 1 1/2" cubes
   4                    russet potatoes -- peeled, and
                        sliced into 1/4" half-moons
   6                    garlic cloves -- finely minced
   1      tablespoon    cumin seeds
   3      tablespoons   red wine vinegar
   1      tablespoon    honey
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/4  cup           chopped fresh parsley

Preparation:

In a large mixing bowl, stir together 3 tablespoons of the extra virgin olive oil, juice and zest of orange, crushed cumin seeds, crushed chilies, paprika, ginger, minced garlic, turmeric, pepper, salt and sugar until well blended. Add pork pieces, stir until coated and refrigerate. Marinate several hours or overnight. Preheat barbecue or broiler. Thread pork pieces on metal or soaked bamboo skewers and place on grill. Grill until just cooked through, or 4 to 5 minutes per side. Meanwhile, heat remaining oil in a 12- to 14-inch nonstick sauté pan until smoking. Add potatoes and garlic and sauté until light golden brown, about 7 to 8 minutes, stirring regularly. Add cumin seeds, vinegar, and honey and cook until liquid dissipates, 1 to 2 minutes. Season with salt and pepper, add parsley, and serve with just cooked pork skewers. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B11)