SWEET BALSAMIC PORK WITH CARAWAY SLAW

Sweet balsamic pork with caraway slaw image

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

Provided by Sara Buenfeld

Time 20m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.8 milligram of sodium