Cut pork fillets into 2cm cubes. Combine spices, garlic and oil in a bowl. Add pork cubes and stir until well coated. Refrigerate for 30 minutes.
Meanwhile, cook risoni in boiling, salted water for 10 minutes until just tender. Drain and rinse in cold water. Drain well and transfer to a bowl. Stir in dip, spring onions and coriander, reserving a little for garnish. Set aside.
Preheat a BBQ grill on medium high heat. Halve nectarines and remove stones. Cut each nectarine half into 3 wedges.
Thread pork cubes and nectarine wedges alternately onto skewers. Cook skewers for 8 minutes, turning until golden on all sides and cooked through. Serve pork skewers and risoni salad garnished with coriander.