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For the pork

For the slaw

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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Comments, questions and tips (2)

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Overall rating

A star rating of 4.2 out of 5.6 ratings

lizleicester

A star rating of 5 out of 5.

Used sliced pork fillet so cooking time was even quicker and I only needed to marinade for about 3 hours. Didn't do potatoes but loved the coleslaw (especially the caraway seeds).

patlim avatar

patlim

A star rating of 4 out of 5.

Simple and very tasty. Slaw was simple and hit the spot.

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