Teriyaki pork skewers
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.