- 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)
- 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)
- 1Combine honey, tamari and oil in a non-reactive container, add ham steaks, turn to coat, cover, refrigerate to marinate (2-6 hours).
- 2Meanwhile, 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.
- 3Heat 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