Grilled boneless pork butt in asian style sauce

Ingredients

Sauce

• ¼ cup 60 ml sake or cold water
• 1 tsp. 5 ml cornstarch
• ¾ cup 180 ml reduced salt soy sauce
• ⅓ cup 80 ml white wine
• ¼ cup 60 ml Quebec honey
• ¼ cup 60 ml carrots, finely chopped
• ¼ cup 60 ml celery, finely chopped
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp. 15 ml minced fresh ginger

Boneless pork butt

• 1½ lb 675 g Quebec boneless pork butt, cut into about ½ cm (¼ in.) thick slices
• 2 tbsp. 30 ml canola oil
• 1 green onion, cut diagonally
• Fresh mint, to taste
• 1 red bird's eye chili pepper, cut diagonally
• Toasted sesame seeds, to taste