Cut the spring onions into thin rounds, then cook them in the oil in a shallow pan for 5 minutes, until soft and translucent. Peel the garlic and crush to a paste, then stir into the spring onions.
Add the grated zest and a generous grinding of salt and pepper. Finely chop the chillies, seeding them if you wish, then add to the onions and mint and remove from the heat.
Add the minced pork to the seasonings. Coarsely grate the halloumi, then add to the mixture and mix well. Shape the mixture into balls about the size of a golf ball and put in the fridge for 20 minutes.
Warm the oil in a shallow nonstick pan, add some of the pork balls and let them colour one side then gently roll them and brown the other. Move the balls around from time to time to cover evenly, then transfer to an ovenproof dish. Repeat with the rest of the balls.
Preheat the oven to 180C/gas mark 4. Peel and finely chop the onions, then add to the vacated pan, with a little more oil if necessary, and fry them for 10-12 minutes until they are starting to soften.
Roughly chop the thyme, then add to the onions, then roughly chop the figs and also add them. Return the balls to the pan, setting them among the onions and figs, cover with a lid and bake for 30 minutes. Spoon into bowls.