- 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
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.
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.