“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
Sweet and sour sauce
Method
Main
1.Combine honey, tamari and oil in a non-reactive container, add ham steaks, turn to coat, cover, refrigerate to marinate (2-6 hours).
2.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.
3.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