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Sweet balsamic pork with caraway slaw

Sweet balsamic pork with caraway slaw

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Griddle pork shoulder steaks with a sweet and tangy glaze, then serve with a creamy coleslaw for a quick weeknight meal

Nutrition: per serving
NutrientUnit
kcal415
fat23g
saturates5g
carbs15g
sugars14g
fibre3g
protein35g
salt0.8g
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Ingredients

For the pork

For the slaw

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato.

Goes well with

Recipe from Good Food magazine, April 2015

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Overall rating

Rating: 4 out of 5.6 ratings
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