Name: Kylie Kwong: Grilled black Berkshire pig with organic sweet and sour sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 80 gm honey; 60 ml tamari (see note) (¼ cup); 60 ml extra-virgin olive oil (¼ cup); 4 ham steaks (about 125gm each; see note); Sweet and sour sauce; 180 ml organic brown rice vinegar (see note); 110 gm brown sugar (½ cup); 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)

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

Kylie Kwong's grilled black Berkshire pig with organic sweet and sour sauce for Christmas.

Serves 8

Prep

20M

Cook

45M

Total

1H 5M

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“The honey and tamari marinade creates a gooey, sticky caramel coating when it’s grilled, and the accompanying organic sweet and sour sauce is a direct nod to my Cantonese roots and my passion for sustainable living and ethical eating.” Kwong uses organic ingredients wherever possible.

Ingredients

80 gm honey

60 ml tamari (see note) (¼ cup)

60 ml extra-virgin olive oil (¼ cup)

4 ham steaks (about 125gm each; see note)

Sweet and sour sauce

180 ml organic brown rice vinegar (see note)

110 gm brown sugar (½ cup)

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

Main

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 Traveller.

Drink Suggestion: Organic farmhouse cider. Drink suggestion by Max Allen
Notes

Kylie Kwong

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

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