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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)


  • 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
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At A Glance

  • Serves 8 people

Drink Suggestion

Organic farmhouse cider.

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