Spicy pork steaks with soured cream & lime slaw
Here’s a simple lunch or dinner from Charmaine Katz that cooks in just 10 minutes, using our new barbecue pork loin steaks, which come with a jalapeño glaze. The slaw is bright and creamy, and you’ll be making it all summer. Follow Charmaine on Instagram.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- PlusResting
Ingredients
- 2 x 340g packs 2 thick cut BBQ pork loin steaks
- 1 tsp olive oil
- 2 limes, halved
For the slaw
- 80g soured cream or full fat Greek yogurt
- 2 unwaxed limes, zest and juice
- ½ tsp salt
- ⅓ x white cabbage, finely shredded
- ½ x 25g pack coriander, leaves and stems finely sliced
- ½ avocado, diced into even cubes
- 1 echalion shallot, finely sliced
Method
Make the slaw. Add the soured cream, lime zest and juice and salt to a large bowl and mix well to combine. Add the cabbage, coriander, avocado and shallot to the bowl and tumble through the dressing until well coated. Taste and adjust the seasoning as needed (it should taste bright and zesty), then cover and set aside.
Take the pork loin steaks out of the fridge 30 minutes before you’re ready to cook. Heat a large frying pan on high. Once hot, quickly blacken the lime halves on the cut sides until charred, then set aside.
Add the oil to the pan, then the pork steaks. Using another heavy saucepan, weigh them down for caramelisation. Cook, undisturbed, for 3 minutes, then flip and cook for 2 minutes more. In the final minute, add the jalapeño glaze. It should start to bubble. Baste the steaks with the glaze, ensuring there is no pink meat and the juices run clear.
Transfer the steaks to a board, leave to rest for at least 5 minutes, then season with a sprinkle of sea salt flakes. Serve with a mound of slaw, and the lime halves on the side.
Cook’s tip
Make, cover and chill the slaw up to 4 hours ahead, saving the avocado until just before you serve. Take the slaw from the fridge 30 minutes ahead so the flavours get back to full strength.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,682kJ/ 403kcals |
|---|---|
Fat | 21.8g |
Saturated Fat | 8g |
Carbohydrates | 18.5g |
Sugars | 17.1g |
Fibre | 5.1g |
Protein | 30.5g |
Salt | 3.4g |