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440ml can Guinness Draught Alcohol Free Stout
2 tbsp tomato purée
2 tsp garlic granules
2 heaped tsp sweet smoked paprika
2 tbsp dark brown soft sugar
4 4 Essential British Pork Shoulder Steaks
2 Essential Sweetcorn cobs
1 tbsp Greek yogurt
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp cider vinegar
½ Essential Red Cabbage, shredded
4 salad onions, shredded
1 carrot, peeled and shredded
1 Essential Lime, in wedges, to serve
Put the stout, tomato purée, garlic granules, paprika and
sugar in a pan. Bring to the boil, then simmer vigorously for
about 25 minutes until reduced to a thick, glossy sauce.
Meanwhile, take the pork steaks out of their packaging and
season, then cover and chill until ready to cook.
Preheat the grill to high. Put the pork steaks on a large
foil-lined baking tray. Generously brush the tops with the
reduced sauce and grill for 3 minutes, then brush again and
grill for another 3 minutes. Turn and repeat the brushing
and cooking on the other side (cooking for 12 minutes in
total), until the pork is fully cooked, the juices run clear and
there is no pink meat. Cover and leave to rest for 5 minutes.
Meanwhile, cook the corn in a pan of simmering water for
8 minutes, then carefully slice the kernels from the cobs. Mix
the yogurt, mayonnaise, mustard and vinegar in a large bowl
and season. Add the shredded vegetables and toss together.
Scatter over the corn, then serve with the pork steaks and
lime wedges for squeezing over. Sweet potato fries, if liked,
would also make a great accompaniment.
Waste not: Allow the leftover sauce to cool fully, then cover and store in the fridge for up to 3 days. You can use it to marinate chicken, beef or racks of ribs.
Typical values per serving when made using specific products in recipe
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