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Sticky, gluten-free barbecue-glazed pork collar steaks grilled until charred at the edges, served with a cool mango, pomegranate and cucumber salad in a sharp lime dressing.
Created by MajaDifficulty
easy
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Finely grate the garlic. In a small bowl, mix the tomato purée, honey, gluten-free tamari, lime zest, half the lime juice, garlic, smoked paprika, cumin and chilli flakes, if using.
Timer available in cooking mode · 4 min
Pat the pork collar steaks dry. Season with salt and black pepper, then rub with the oil. Brush roughly half the barbecue glaze over both sides, reserving the remainder for later.
Timer available in cooking mode · 3 min
Put the mango, pomegranate seeds, cucumber, red onion and coriander in a large bowl. Whisk the remaining lime juice with the oil, honey and salt, but do not dress the salad until just before serving.
Timer available in cooking mode · 8 min
Step by step
Heat a ridged grill pan or barbecue over a high heat until very hot. Lightly oil the bars if needed.
Timer available in cooking mode · 3 min
Grill the steaks for 5 minutes on the first side. Turn, brush with some reserved glaze and grill for 4 to 5 minutes more. Turn once again, brush with the final glaze and cook for 1 to 2 minutes until glossy, lightly charred and cooked through.
Timer available in cooking mode · 11 min
Transfer the pork to a warm plate and rest loosely covered for 5 minutes. This keeps the steaks juicy and allows the glaze to settle.
Timer available in cooking mode · 5 min
Toss the salad with the lime dressing. Slice the rested pork collar steaks across the grain and serve alongside the mango, pomegranate and cucumber salad.
Timer available in cooking mode · 2 min
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