soya sauce Archives

Asian recipes

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

40 minutes

Pork recipes

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

3 hours

Corn recipes

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

1½ hours

Boards and

Fried garlic green beans

25 minutes

Taiwanese soya-sesame pork and chicken liver skewers

Serves 5

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

For the basting sauce:

2 T Bull Head Taiwanese BBQ sauce
2 T honey
2 cloves garlic, crushed
½ cup soya sauce
1 T light sesame oil
A handful white sesame seeds
chilli powder, to taste

For the skewers:

1 T cornflour
500 g pork fillet
free-range chicken livers (or chicken hearts) 350–450 g, thawed if frozen

Method

Mix the basting sauce ingredients, adjusting the quantities to your taste. Divide it in half.

Add the cornflour to half the basting sauce. Thinly slice the pork fillet, then place in the cornflour mixture to marinate.

Rinse the chicken livers under cold water and trim off the fat. Thread them onto skewers.

Braai the skewers for 3 minutes on each side, basting with the sauce.

Thread the pork fillet onto skewers and braai for 7 minutes, basting with the remaining marinade, until slightly charred and cooked through.

Browse more braai recipes here.

Cook's note: This traditional recipe by Ming-Cheau Lin’s mother usually uses chicken hearts, but chicken livers are also delicious. Ming says her mother marinates the pork fillets the night before a braai, but she’s far too lazy, so usually does so when the fire gets going.

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The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

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Fried garlic green beans

Taiwanese soya-sesame pork and chicken liver skewers

Taiwanese soya-sesame pork and chicken liver skewers

Ingredients

Method