Blueberry Teriyaki Pork Skewers

Cook time 45 minutes
Servings 4


800g pork neck, cut into 2cm cubes

1 tsp extra virgin olive oil

Pinch salt

For the berry teriyaki

1 punnet of blueberries

1/3 cup dark soy sauce

2 tbsp sake

1 tbsp caster sugar

2 cloves garlic, crushed

2 tsp grated ginger

Blueberry Teriyaki Pork Skewers


Place the teriyaki ingredients into a pot with a splash of water and bring to the boil. Turn the heat down and cook for 8-10 minutes, until the berries have broken down and the sauce is thick and syrupy. Strain through a fine sieve and discard the solids.

Season the pork with salt and pepper and add oil. Thread 4 cubes of the meat on to 4 separate skewers. Heat a grill pan over high heat and grill for 6-8 minutes turning regularly until cooked. Once caramelised, baste the pork all over and remove from the pan immediately, so it does not burn.

Rest for a few minutes before serving with a little extra berry teriyaki.