Blueberry Teriyaki Pork Skewers

Serves4

Cooking time 30m

Nothing beats homemade teriyaki sauce, and we're giving this traditional Japanese recipe a blueberry twist for a delicious unexpected jam flavour!

Ingredients

800gpork neck, cut into 2cm cubes

1 tspextra virgin olive oil

pinch salt

1 punnetof Driscoll's blueberries

1/3 cupdark soy sauce

2 Tbspsake

1 Tbspcaster sugar

2 clovesgarlic, crushed

2 tspgrated ginger

Teriyaki sauce

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.
Pork skewers

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.
Serving

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