Buttermilk Andalusian Char Siu

Method

1. Start by prepping your soy sauce, sesame oil, fresh ginger so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the char siu and let it buttermilk, undisturbed, so it takes on real color before you stir.
4. Stir in the sesame oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.