80 gmhoney60 ml (¼ cup)tamari (see note)60 ml (¼ cup)extra-virgin olive oil4ham steaks (about 125gm each; see note)Sweet and sour sauce180 mlorganic brown rice vinegar (see note)110 gm (½ cup)brown sugar100 mlShaoxing wine4garlic cloves, crushed2 tbspjulienned ginger140 gmpineapple (about ¼), cored, thinly sliced, then chopped1carrot, sliced into ribbons on a mandolin1small Lebanese cucumber, seeds removed, thinly sliced diagonally½yellow capsicum, seeds removed, thinly sliced2small tomatoes, cut into thin wedges2 tbsptamari (see note)
Combine honey, tamari and oil in a non-reactive container, add ham steaks, turn to coat, cover, refrigerate to marinate (2-6 hours).
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.
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