- 4 tsp tomato ketchup
- 2 tbsp dark muscovado sugar
- 1 tbsp white wine vinegar
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 4 pork loin steaks, trimmed of any fat
- 4 corn on the cobs
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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Boil a large pan of water for the corn. Make a sauce by mixing the ketchup, sugar and vinegar with half the paprika. Heat a non-stick frying pan, then brown the pork for 3-4 mins on each side. Spoon over the sauce halfway through cooking and turn the steaks in it until the pork is cooked through and sticky.
Meanwhile, tip the corn into the boiling water and cook for 5-8 mins until tender. Stir the remaining paprika into the butter in a heatproof bowl and microwave on High for 15-20 secs until the paprika is sizzling in the melted butter (alternatively, just melt the smoky butter in a small pan). Drain the corn, brush over the butter, then serve with the sticky pork steaks and a green salad.
The barbecue the corn instead of boiling it, wrap each cob in a little tin foil and berbecue for 10-15 mins, turning until tender.