Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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


You'll need

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)

Method

  • 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.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Organic farmhouse cider.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×