Introduction:
Teriyaki has a little place in the corner of my soul. When I was a backpacker I descended upon Melbourne only as a pit stop in the adventure of a global trip. Fourteen years later and I am still in Melbourne, and in part I blame teriyaki.
I arrived in St Kilda, Melbourne in the March of 2000 to attend my first ever Grand Prix. Four days of testosterone for viewers and participants alike. It was during these four days, but not at the Grand Prix itself, that I set my eyes upon a young Australian lass, and those looks were reciprocated. But it wasn’t to be anything more than that because I had my sights set on continuing my global travels. We did decide to meet up, and I remember meeting her off the tram and then heading for a cheap eat – I was a backpacker after all. And that is when for the first time in my life I discovered teriyaki chicken. I was swept away in the euphoria of attraction both for that young lass and the sweet and salty glaze on that chicken. As hours turned in to days, and days into weeks the bond became unbreakable, which is why today I sit here writing this little story with that same young Australian lass across the dinner table, and teriyaki looking longingly in to my eyes.
This recipe is for belly pork, but the sauce also goes wonderfully with chicken, of course!
