Sweet Balsamic Pork with Caraway Slaw

Name: Sweet Balsamic Pork with Caraway Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: german
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; 1/2 tsp caraway seeds; 4 tbsp mayonnaise; baked potato to serve

4.30 (7)

⏱ 20 mins 🍽 Serves 4 🌶 german ✅ Easy 🏷 Main course

This German-inspired main course features pork shoulder steaks cooked on a griddle with a sticky glaze of ketchup, balsamic vinegar, honey and garlic. They are paired with a fresh, creamy slaw made from shredded cabbage, carrot, red onion and caraway seeds. Ready in just 20 minutes, it's a flavourful weeknight dinner served with a baked potato.

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
1/2 tsp caraway seeds
4 tbsp mayonnaise
baked potato to serve

Method

Check the thickness of the pork shoulder steaks. Should they be thick, flatten them using a saucepan base or rolling pin to ensure quicker cooking and prevent the glaze from burning.
Combine the ketchup, balsamic vinegar, clear honey and grated garlic in a shallow dish. Coat the steaks thoroughly in this mixture. You can cook them immediately or leave them to marinate in the fridge for up to 24 hours. Heat a griddle pan and cook the steaks for 3-4 mins on each side.
Toss together all the slaw ingredients with the mayonnaise and season well. Plate the cooked pork alongside the slaw and a baked potato to serve.

Nutrition (per serving)

Calories415 kcal

Fat23 g

Saturates5 g

Carbs15 g

Sugars14 g

Fibre3 g

Protein35 g

Sodium320 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinegerman