Sarah Tiong's honey soy pork skewers

Sarah Tiong's honey soy pork skewers
Serves 4 | Preparation Time: 10 mins | Cooking Time: 30 mins


1kg Tasman pork neck steaks or pork scotch fillet steaks, skin off  (pork belly can be used as an alternative)
Skewers, soaked in water for at least 30 minutes

3 tbsp honey
5 tbsp light soy
3 garlic cloves, grated
1 thumbsized piece of ginger, grated
2 tbsp lime juice
2 tbsp sesame oil
1 tbsp neutral oil
Sesame seeds for garnish
12 baby corn spears
200g bean sprouts
2 lebanese cucumbers
2 spring onions, finely sliced
Salad dressing
2 limes (juice and zest)
2 tsp sesame oil
Pinch chilli flakes
2 tbsp light soy sauce
2 tsp neutral oil
Pinch pepper
Pinch toasted sesame seeds


1. Mix the ingredients for the honey soy glaze in a bowl.
2. Cut the pork neck/scotch steaks into 4cm cubes and toss in a few tablespoons of the honey soy glaze. Marinating this overnight would be best.
3. Skewer 3-4 pieces of pork per stick. Brush each stick with some of the remaining glaze and either grill in the oven, barbecue or pan fry. Garnish with toasted sesame seeds.
4. For the salad, combine all the salad dressing ingredients in a little jar or bowl. Mix well.
5. Chop the corn spears and cucumber into bite sized pieces. Mix with the bean sprouts and finely sliced spring onions.
6. Add a few tablespoons of the salad dressing to the salad. Toss well. Taste and add more dressing as desired.

Recipe kindly provided by Australian Pork

Results may vary.