Pork Loin Skewers in Red Wine Sauce with Fig and Cranberry Chutney

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Pork:

1 piece pork belly (about 1 pound), trimmed, hard skin removed and meat cut into cubes

1/4 cup salt, plus more for seasoning

1/4 cup sugar

1 tablespoon peppercorns

1 teaspoon crushed red pepper

2 dried bay leaves

3 cloves garlic

1 boneless pork loin (about 2 to 3 pounds), trimmed and cut into cubes

2 onions, cut into bite-size pieces

2 bell peppers, cut into bite-size pieces

Freshly ground black pepper

Red Wine Sauce:

2 tablespoons unsalted butter

1 onion, chopped

2 carrots, chopped

1 stalk celery, chopped

2 cloves garlic, minced

Salt and freshly ground black pepper

2 cups red wine

1 cup beef broth

1/2 cup dried cranberries

1 teaspoon sugar

1 sprig fresh rosemary

Chutney:

1 cup dried cranberries

1 cup dried figs, chopped

1/2 cup white wine

1/2 cup raisins

2 tablespoons honey

1 teaspoon grated fresh ginger

Pinch cinnamon

Pinch ground cloves

1 green onion, thinly sliced

1 tablespoon fresh lemon juice

1 teaspoon chopped fresh parsley

1/2 teaspoon chopped fresh thyme

Olive oil, for drizzling