Barbeque Pork Steaks

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barbeque-pork-steaks
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Full Size Enamelled Roasting Tin
Full Size Enamelled Roasting Tin
A3285
£43.00
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Full Size AGA Grill Rack
Full Size AGA Grill Rack
A2313
£25.00
18cm Stainless Steel Saucepan
18cm Stainless Steel Saucepan
W3421
£95.00
The Complete AGA Cookbook by Mary Berry & Lucy Young
The Complete AGA Cookbook by Mary Berry & Lucy Young
W3455
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Pork steaks served with this tangy sauce have a distinctly American flavour. Some of the sauce is brushed over the pork just before they are taken from the heat.

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Description

Serves 6

Ingredients

  • 6 pork steaks

For the sauce

  • 1 red onion, peeled and quartered
  • 200ml (700 oz) tomato ketchup
  • 2 tbsp cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 3 tbsp molasses
  • Salt and black pepper
  • 1 tbsp rapeseed oil
  • 1 clove of garlic, peeled and cut into quarters
  • 1 tsp chipotle powder

Method

If the pork steaks have a depth of fat on the top then snip through this with a pair of scissors to prevent the steaks curling up when cooking. Process all the sauce ingredients together until smooth. Heat the sauce in a saucepan, cover then place in the Simmering Oven for 30 minutes.

Place the pork steaks into a large grill rack set in the roasting tin.

2, 3, 4 and 5 Oven AGA: Slide the roasting tin onto the top set of runners in the Roasting Oven and grill for 8-10 minutes, then turn over and grill the other side, for about another 10 minutes until the fat has browned and gone crispy. Brush the pork steaks with a little of the sauce and return to the Roasting Oven for 5 minutes.

Conventional Cooking: Simmer the sauce on a low heat. Cook the pork steaks under the grill or on the barbeque.

Serve hot with the sauce served separately.

Tip: Chipotle powder is ground dried smoked Jalapeno chillies. As an alternative you could use 0.5 teaspoon of chilli powder.

 

By Dawn Roads

AGA Food Editor

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