35 Teriyaki pork skewers Paul Robinson

Teriyaki pork skewers

prep: 20 minutes marinate: 3 hours cook: 15-25 minutes
4 people

Ingredients

for the teriyaki sauce

2 lemongrass stalks, finely chopped

250ml dark soy sauce

30ml light soy sauce

80ml mirin

40ml Chinese Shaoxing wine

80g demerara sugar

2 cloves of garlic, finely chopped

50g ginger, peeled and sliced into matchsticks

for the teriyaki marinade

30ml dark soy sauce

1 tbsp light soy sauce

1 tsp garlic purée

1 tsp ginger purée

2 tbsps sesame oil

1 tsp Korean red pepper flakes

1 pinch of white pepper

1 tbsp demerara sugar

for the pork

6 Hampshire pork loin steaks, thin cut, fat removed and cut into

1.5cm by 3cm pieces

12 wooden skewers soaked in warm water for 30 minutes

to serve

6 spring onions cut

into 3 cm lengths

Method

To make the teriyaki sauce, combine all the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10-15 minutes until the liquid reduces by half (it's okay if the sauce gets foamy towards the end; just remove from heat for a moment to check how much liquid has cooked off.) Once the teriyaki sauce is ready (when it coats the back of a spoon with a thin film), remove and strain the garlic, ginger and lemongrass. Allow the sauce to come to room temperature.

To make the marinade, add all the ingredients to a large bowl and stir. Add the pork pieces and turn to coat evenly with the marinade. Cover, and refrigerate for 3 hours.

To barbecue the pork, pre-heat a grill pan on a medium heat or prepare your barbecue. Thread three pieces of pork onto each skewer, alternating with 2 pieces of spring onion. Lightly oil the bars of the griddle pan or barbecue and cook for approximately 12-15 minutes, turning every two minutes and brushing regularly with the teriyaki sauce to get a rich, glossy glaze, until the meat is cooked through.

To serve, enjoy with some steamed basmati rice, or as part of a barbecue with a green salad and jacket potatoes.