Shashlik kebab with sour cream dip and plum sauce

Ingredients

• 1 tbsp olive or vegetable oil
• 100ml/3½fl oz white wine
• 1 tbsp cider vinegar
• 1 onion, sliced
• 4 large garlic cloves, crushed
• 3 bay leaves, crumbled
• 1 tsp paprika
• 4 cloves
• ¼ tsp cinnamon
• 1kg/2lb 4oz pork, cubed
• 200g/7oz sour cream
• handful finely chopped dill
• handful finely chopped coriander
• handful finely chopped parsley
• 1 tsp cider vinegar
• pinch sugar
• 300g/10½oz ripe plums, stoned and diced
• 1 tbsp sugar
• 1 red chilli, seeds removed, chopped or 1 tsp ground chilli
• 2 tbsp finely chopped coriander
• 2 tbsp finely chopped dill
• salt
• freshly ground black pepper