Calorie-Conscious Barbecue Pork Steaks

Nutrition per serve

Ingredients

• 1pcs onion
• 150g red cabbage
• 1pcs carrot
• 10g smoky barbecue seasoning
• 2pcs pork loin steaks
• 2pcs wholemeal bread rolls
• 15ml olive oil
• 30ml barbecue sauce
• 15ml white vinegar
• 15ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced. Thinly slice the onion. Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Scatter half the barbecue seasoning* over the pork and turn to coat.
2. Step 2 — Make onion jam
   Heat 2 tsp olive oil in a small frypan over medium heat. Cook the onion, stirring occasionally, for 6-7 mins until soft. Add 2 tbs barbecue sauce and 2 tsp white vinegar and cook, stirring, for 1-2 mins until caramelised. Remove the pan from the heat.
3. Step 3 — Pan-fry pork
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the pork for 3-4 mins each side until browned and cooked through (see Kitchen 101). Remove from the pan and rest for 4 mins.
4. Step 4 — Warm rolls and make slaw
   Put the rolls on an oven tray and bake for 6-7 mins until warmed through and crusty. While the rolls are baking, combine 1 tbs mayonnaise, 1 tsp white vinegar and 1 tsp water in a large bowl and season with salt and pepper. Add the cabbage and carrot and toss to coat.
5. Step 5 — Serve up
   Divide the pork and slaw among plates. Serve with the onion jam and crusty rolls and enjoy!
6. Step 6 — Kitchen 101
   Pork is at its tender and juicy best when it’s cooked to medium, so don’t be afraid of a little colour. Gone are the days when we cooked pork all the way through until white (and bone dry); nowadays, it's completely safe – and tastier – to eat pork with a hint of blush pink in the middle.

Allergens

Eier, Sulfit, Gluten, Sojabohnen, Wheat