Name: Asian Sweetbreads
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 4 throat sweetbreads*; 30 ml soy sauce; 8 g finely chopped jalapeño pepper; 60 ml teriyaki sauce; 15 ml honey; 1 tbsp grated fresh ginger; 1 tbsp lime zest; 30 ml lime juice; 3 garlic cloves, minced; Salt, to taste; Olive oil, for frying; 2 medium onions; 200 g thick-cut bacon or pancetta, diced; 30 ml teriyaki sauce, extra; Fresh parsley; Spring onion/scallions; Sesame seeds

Instructions

For the marinade, place the sweetbreads in a large bowl. Add all marinade ingredients, except the salt, and turn the sweetbreads so they are evenly coated, then season with salt to taste. Cover and marinate for 20 minutes.
Preheat the grill to medium-high heat. Remove the sweetbreads from the marinade, reserving the liquid, and grill until cooked through and lightly caramelised, turning as needed. Transfer to a rack to rest.
For the topping, heat a little olive oil in a saucepan over medium heat. Sauté the onions until soft. Add the bacon and continue cooking until the bacon is crisp. Remove from the heat, then add the extra teriyaki sauce and the reserved marinade, stirring to combine.
Return the pan to medium heat and cook until the sauce reduces and thickens slightly.
To serve, slice the grilled sweetbreads into 1cm/0.5in pieces. Arrange on a platter and spoon the warm pancetta–onion mixture over the top. Garnish with parsley, spring onion, and sesame seeds and serve.

Note

*Throat sweetbreads are a type of culinary offal, specifically the thymus gland of young animals, most commonly veal calves or lambs.

For a gluten-free option, use gluten-free soy sauce and a gluten-free teriyaki sauce.

Not suitable to freeze.

Asian Sweetbreads