Pork steak with raspberry sauce

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


4 people


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:

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Raspberry sauce

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

Cucumber salad

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

Pork steak

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

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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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