Ingredients

• 4 pork shoulder steaks weighing about  1kg, in total, trimmed of any excess fat.

The Marinade Sauce

• 4 tbsp dark soy sauce
• 3 tbsp  tomato ketchup
• 1 tsp sesame oil
• 3 tbsp honey
• 1 tbsp Chinese  rice vinegar
• ½ tsp ground white pepper
• 1 tsp five-spice powder
• 2cm piece ginger,  peeled and finely sliced
• 5 cloves garlic, peeled and finely  sliced

Method

1. Mix all the marinade ingredients together in a bowl.
2. Add the  pork steaks to the marinade sauce ensuring that all the meat is well covered.
3. Cover and refrigerate for a least 4 hours.
4. Before you cook them, remove any excess marinade from the chops , and put  the excess back into  the bowl,
5. Pour the marinade into a small saucepan and gently bring the marinade to a boil and let it simmer gently for a couple of minutes.
6. Use this cooked marinade to serve on the side, and maybe use to  brush on the steaks as they cook.
7. Make sure your barbeque is really hot, and cook the steaks for about 5 minutes a side, until they have a good colour, and not pink inside. Brush with the cooked marinade if required.
8. Be careful not to burn the steaks as the honey in the marinade is liable to carbonise!
9. Serve with steamed Pak Choi, rice or noodles,  with the sauce on the side, and some Instant Pickles.