Sweet balsamic pork with caraway slaw

Contains pork – recipe is for non-Muslims only
Griddle pork shoulder steaks with a sweet and tangy glaze, then serve with a creamy coleslaw for a quick weeknight meal

Prep:10 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 415
fat 23g
saturates 5g
carbs 15g
sugars 14g
fibre 3g
protein 35g
salt 0.8g

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

Method

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.