Gizzi’s Chinese Barbecue Gammon & Pineapple

Recipes courtesy of uk.lkk.com

“A British pub classic that’s been given a Chinese makeover – this dish balances salty, sweet and spicy together perfectly” – Gizzi Erskine 

    Ingredients
  • 2 x 1.5cm thick slice of smoked gammon chops or steaks (approx. 200g each)
  • 2 x 2cm thick rounds of fresh pineapple, peeled and cored
  • Chips or 190g Brown sushi rice or plain rice (to serve)
  • For the glaze:

  • 1 ½ tsp light soy sauce (we used Lee Kum Kee)
  • 1 tbsp plum sauce (we used Lee Kum Kee)
  • 80ml rice vinegar
  • 3 tbsps ketchup
  • 300ml pineapple juice
  • ½ tsp chilli oil
  • ½ tsp Chinese five spice
  • 1 tsp butter
  • 2 tbsp groundnut oil
    Method
  • First, if you have time, soak the gammon in cold water for 2 hours, to help remove some of the saltiness.
  • To make the glaze, add the soy sauce, plum sauce, rice vinegar, ketchup, pineapple juice, chilli oil and Chinese five spice together into a small saucepan, and place over a moderate heat for about 5 minutes, whisking until combined. Take off the heat and whisk in the butter until it has emulsified into the sauce. Set aside.
  • In a frying pan, heat the oil over a high heat. Once the pan is smoking hot, add the gammon chops and fry for 2 minutes on each side. I like to put a saucepan to weight the gammon down to achieve a really good caramelisation, remove from the pan and set aside.
  • Wash the pan, return to the heat, and add a little more oil before adding the pineapple. Fry on each side for a couple of minutes. Don’t worry if the pineapple gets a little charred, you actually are aiming for that as this adds another dimension to the final flavour.
  • Place one round of pineapple on top of each gammon steak. Pour over the glaze, allow to bubble for a few seconds. Serve immediately the traditional British way, with chips! Or alternatively with sushi rice or plain rice.
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