Name: Sweet balsamic pork with caraway slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: German
Ingredients: 4 pork shoulder steaks (about 600g); 2 tbsp ketchup; 2 tbsp balsamic vinegar; 1 tbsp clear honey; 2 garlic cloves finely grated; 225g white cabbage shredded; 1 large carrot coarsely grated; 1 small red onion finely chopped; ½ tsp caraway seeds; 4 tbsp mayonnaise; baked potato to serve

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Sweet balsamic pork with caraway slaw

Sweet balsamic pork with caraway slaw

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.3 out of 5.7 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

For the pork

4 pork shoulder steaks

(about 600g)
2 tbsp ketchup
2 tbsp balsamic vinegar
1 tbsp clear honey
2 garlic cloves

finely grated

For the slaw

225g white cabbage

shredded
1 large carrot

coarsely grated
1 small red onion

finely chopped
½ tsp caraway seeds
4 tbsp mayonnaise
baked potato

to serve

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Nutrition: per serving

kcal415
fat23g
saturates5g
carbs15g
sugars14g
fibre3g
protein35g
salt0.8g

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.

Recipe from Good Food magazine, April 2015

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A star rating of 4.3 out of 5.7 ratings

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