For the pork
- 4 pork shoulder steaks (about 600g)
- 2 tbsp ketchup
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tbsp clear honey
- 2 garlic cloves, finely grated
For the slaw
- 225g white cabbage, shredded
- 1 large carrot, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 small red onion, finely chopped
- ½ tsp caraway seeds
- 4 tbsp mayonnaise
- baked potato, to serve
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
First, take a look at the pork steaks. If they are thick, bash them with the base of a saucepan or a rolling pin to make them thinner, as you want them to cook quite quickly to stop the sweet glaze from burning.
Mix the ketchup, vinegar, honey and garlic in a shallow dish, then add the steaks and turn them until well coated. Cook now, or set aside to marinate in the fridge for up to 24 hours. Heat a griddle pan and cook the steaks for about 3-4 mins each side.
Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato.