Kylie Kwong: Grilled black Berkshire pig with organic sweet and sour sauce

AT A GLANCE

  • Serves 8 people

  • 80 gm honey
  • 60 ml (¼ cup) tamari (see note)
  • 60 ml (¼ cup) extra-virgin olive oil
  • 4 ham steaks (about 125gm each; see note)
  •  
  • Sweet and sour sauce
  • 180 ml organic brown rice vinegar (see note)
  • 110 gm (½ cup) brown sugar
  • 100 ml Shaoxing wine
  • 4 garlic cloves, crushed
  • 2 tbsp julienned ginger
  • 140 gm pineapple (about ¼), cored, thinly sliced, then chopped
  • 1 carrot, sliced into ribbons on a mandolin
  • 1 small Lebanese cucumber, seeds removed, thinly sliced diagonally
  • ½ yellow capsicum, seeds removed, thinly sliced
  • 2 small tomatoes, cut into thin wedges
  • 2 tbsp tamari (see note)
01   Combine honey, tamari and oil in a non-reactive container, add ham steaks, turn to coat, cover, refrigerate to marinate (2-6 hours).
02   Meanwhile, for sweet and sour sauce, combine vinegar, sugar and Shaoxing in a saucepan over high heat, stirring to dissolve sugar. Add garlic and ginger, reduce heat to low and simmer until reduced by half (20-25 minutes). Add pineapple, carrot, cucumber, capsicum and tomato, simmer until tomato becomes tender (5-7 minutes). Remove from heat, stir through tamari, keep warm.
03   Heat a large char-grill pan over high heat, cook ham steaks, turning once, basting frequently with remaining marinade, until well-seared (3-4 minutes each side). Serve topped with sweet and sour sauce.
Note Tamari and organic brown rice vinegar are available from select supermarkets and health-food shops. Kwong uses Saskia Beer’s Black Pig ham steaks. If unavailable, substitute another good-quality ham steak.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

Recipe:

KYLIE KWONG

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN, LISA FEATHERBY AND ALICE STOREY

Drinking Suggestion:

ORGANIC FARMHOUSE CIDER. , suggested by MAX ALLEN

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