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Nothing beats homemade teriyaki sauce, and we're giving this traditional Japanese recipe a blueberry twist for a delicious unexpected jam flavour!
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.
800g pork neck, cut into 2cm cubes
1 teaspoon extra virgin olive oil
pinch salt
For the berry teriyaki
1 punnet of Driscoll's blueberries
⅓ cup dark soy sauce
2 tablespoons sake
1 tablespoon caster sugar
2 cloves garlic, crushed
2 teaspoons grated ginger
