Driscoll's Blueberry Teriyaki Pork Skewers
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Blueberry Teriyaki Pork Skewers

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

  • Method

    1. 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.

    2. 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.

    3. Serving

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

  • Ingredients

    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

    • Serves 4
    • Dinner
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