Glazed pork steaks with sweetcorn slaw

Name: Glazed pork steaks with sweetcorn slaw
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 440 ml 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

We’ve coated the pork in a glossy alcohol-free Guinness sauce. Serve with a crunchy fresh slaw and sweet potato fries and dig in.

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Serves4
CourseMain meal
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins

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Ingredients

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

Method

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.

Cook’s tip

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.