Chef's Recipes

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

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

By Kylie Kwong
  • 20 mins preparation
  • 45 mins cooking plus marinating
  • Serves 8
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Kylie Kwong: Grilled black Berkshire pig with organic sweet and sour sauce
“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.


  • 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)


  • 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

  • undefined: Kylie Kwong