Pineapple and Chilli Yakiton

This recipe is courtesy of celebrity Chef and MasterChef Australia Finalist Sarah Todd and Hot Toddy Sauces and is a mouth-watering Japanese pork belly and pineapple skewer delight featuring her Hot Toddy Ghost Pepper Sauce.

Prep time

15 minutes

Cook time

10 minutes

Serves

4

Ingredients

600g boneless pork belly, skin on, cut into 1x4cm strips
4 spring onions cut into 4cm lengths
1 small pineapple, peeled and cut into 4cm pieces
3 tsps sesame seeds
Finely grated daikon and extra sprin onions to serve (optional)

For the Tare

2 tsps finely chopped ginger
50ml sake
100ml mirin
150ml light soy sauce
1-2 tbsps hot sauce (to your preferred heat)

METHOD

Prepare tare, by combining all tare ingredients in a saucepan, cooking over medium-high heat and reducing to a thick sauce (5-10 minutes), set aside.
Heat a small frying pan on med-high, add sesame seeds and toast until golden, set aside.
Preheat a barbecue or grill pan to high. Thread pork onto 4 flat wooden skewers, alternating with pineapple and spring onion pieces.
Grill the skewers, brushing frequently with the spicy tare and turning occasionally, until they are glazed, charred, and cooked through (5-7 minutes).
Sprinkle with sesame seeds, spring onion and daikon. Serve with extra hot sauce and side of steamed rice

This recipe has been especially created for Hot Toddy Ghost Chilli Sauce but any good vinegar and fruit based sauce can be used

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