Sweet balsamic pork with caraway slaw

• pork shoulder steaks↗4

  (about 600g)

• ketchup↗2 tbsp tbsp
• balsamic vinegar↗2 tbsp tbsp
• clear honey↗1 tbsp tbsp
• garlic cloves↗2

  finely grated

• white cabbage↗225g g

  shredded

• large carrot↗1

  coarsely grated

• small red onion↗1

  finely chopped

• caraway seeds½ tsp tsp
• mayonnaise↗4 tbsp tbsp
• baked potato

  to serve

Step-by-step instructions

1. 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.

2. 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.

3. 3

   Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato.