Sweet balsamic pork with caraway slaw

Contains pork – recipe is for non-Muslims only
Griddle pork shoulder steaks with a sweet and tangy glaze, then serve with a creamy coleslaw for a quick weeknight meal

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 415
  • fat 23g
  • saturates 5g
  • carbs 15g
  • sugars 14g
  • fibre 3g
  • protein 35g
  • salt 0.8g


  • 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


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

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