Pork steak with raspberry sauce

Pork steak with raspberry sauce

Total: 45 Min. | Active: 45 Min.
lactose-free
Nutritional value / people: 715 kcal
, Fat: 47 g
, Carbohydrate: 30 g
, Protein: 41 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Raspberry sauce

250g raspberries
3tbsp sugar
3tbsp ketchup
2tbsp maple syrup
1tbsp white balsamic vinegar
1tbsp soy sauce
1 red chilli, deseeded, roughly chopped
1 garlic clove, sliced
¼tsp smoked paprika
½tsp salt

Cucumber salad

3tbsp white balsamic vinegar
4tbsp olive oil
salt and pepper to taste
½ cucumber, halved lengthwise, deseeded, diced
250g raspberries
120g rocket

Pork steak

2tbsp olive oil
1tbsp rosemary, finely chopped
4 pork steaks (approx. 200 g each)
¾tsp salt
a little pepper
1tbsp rosemary, finely chopped
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How it's done

Raspberry sauce

Place the raspberries in a small pan along with all the other ingredients up to and including the salt, puree. Simmer over a low heat for approx. 30 mins., stirring occasionally, then set aside.

Cucumber salad

In a bowl, combine the vinegar and oil, season. Add the cucumber, raspberries and rocket, mix.

Pork steak

Mix the oil with the rosemary, coat the steaks with the mixture. Heat the griddle. Grill the steaks for approx. 6 mins. on each side. Season the steaks and brush with a little raspberry sauce while still hot, sprinkle with rosemary. Plate up the steaks with the cucumber salad, serve with a little raspberry sauce.

Good to know
Shelf life: Store the remainder of the raspberry sauce in a sealed container in the fridge for approx. 2 weeks.

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