Classic jacket potatoes
Make the perfect jacket potato – crispy on the outside and meltingly soft in the middle
Sweet balsamic pork with caraway slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the pork
- 4 pork shoulder steaks(about 600g)
- 2 tbsp ketchup
- 2 tbsp balsamic vinegar
- 1 tbsp clear honey
- 2 garlic clovesfinely grated
For the slaw
- 225g white cabbageshredded
- 1 large carrotcoarsely grated
- 1 small red onionfinely chopped
- ½ tsp caraway seeds
- 4 tbsp mayonnaise
- baked potatoto serve
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.
