Name: Taiwanese soya-sesame pork and chicken liver skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5 servings
Cuisine: Main Meals
Ingredients: For the basting sauce: ,Bull Head Taiwanese BBQ sauce 2T,honey 2T,garlic, crushed 2cloves,soya sauce ½cup,light sesame oil 1 T,white sesame seeds A handful,chilli powder, to taste ,For the skewers: ,cornflour 1T,pork fillet 500 g,free-range chicken livers (or chicken hearts) 350–450 g, thawed if frozen

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Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

½ cup pomegranate juice
50 g Demerara sugar
3 star anise
2 T soya sauce
3 T red wine vinegar
16 free-range chicken thighs
100 g strawberries, chopped
200 g Woolworths baby leaf salad
150 g sugar snap peas, blanched, for serving

Method

Preheat the oven to 200°C.

Place the pomegranate juice, sugar, star anise and soya sauce in a small saucepan and simmer for 10–15 minutes.

Thread the chicken thighs onto metal skewers and pan-fry in a griddle pan for 3 minutes on each side until browned.

Remove from the heat, place on a baking tray, pour over half the dressing and roast for 8 minutes, or until cooked through and sticky.

Meanwhile, add the chopped strawberries to the remaining dressing. Serve the chicken skewers with the baby leaf salad and sugar snap peas. Pour over the dressing.

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