Sweet balsamic pork with caraway slaw
Sweet balsamic pork with caraway slaw
Griddle pork shoulder steaks with a sweet and tangy glaze, then serve with a creamy coleslaw for a quick weeknight meal
- Serves 4
- Easy
Nutrition per serving
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Calories 415
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Carbohydrates 15
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Saturated Fat 5
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Sugar 14
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Protein 35
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Fat 23
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Fiber 3
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Salt 0.8
Ingredients
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4 pork shoulder steaks (about 600g)
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2 tbsp ketchup
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2 tbsp balsamic vinegar
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1 tbsp clear honey
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2 garlic cloves, finely grated
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225g white cabbages, shredded
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1 large carrot, coarsely grated
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1 small red onion, finely chopped
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½ tsp caraway seeds
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4 tbsp mayonnaise
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baked potato, to serve
Method
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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.
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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.
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Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato.