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In a bowl, mix all the marinade ingredients. Reserve half as a side sauce. Place the pork pieces into the marinade. Let marinate for 10 minutes.
Meanwhile, prepare the salad. Place the spinach, baby romaine mix, clemetines and shallot in a salad bowl. Set aside.
Slide the pork onto the wooden skewers.
Cook the skewers in a hot grill pan for 2–3 minutes on each side. Set aside.
Add the avocado, oil, clementine juice and maple syrup to the salad. Season and gently toss.
Garnish the skewers with peanuts and fresh cilantro, and serve. Serve with the avocado salad and the sauce.
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