- Yield: 2 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 45 Minutes
- Oil spray
- 170 g pork shoulder steaks
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch of ground cinnamon
- 2 teaspoons pure maple syrup
- Sea salt and ground black pepper, to taste
- ½ cup (125 ml) reduced-salt vegetable stock
- 2 wholemeal bread rolls
- 200 g low-fat plain yoghurt
- ½ teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 100 g green cabbage, finely shredded
- 1 medium carrot, grated
- 80 g sugar snap peas, trimmed and thinly sliced
- 2 spring onions, thinly sliced
How to Make It
- Preheat the oven to 150°C (130°C fan/gas 2) and line an ovenproof dish with baking paper.
- Heat a large non-stick frying pan over medium–high heat and spray lightly with oil spray. Add the pork and cook for 3–4 minutes on each side or until browned. Remove from the heat.
- Place the paprika, cumin, cinnamon and maple syrup in a medium bowl and stir to combine. Place the pork steaks in the bowl and rub with the spice mix.
- Transfer to the prepared dish and season with salt and pepper, if desired. Pour in the stock and cover with a lid or foil. Braise in the oven for 20–35 minutes or until cooked through.
- Meanwhile, to make the slaw, whisk the yoghurt, mustard and parsley together in a small bowl. Place the cabbage, carrot, sugar snap peas and spring onion in a bowl. Drizzle over the yoghurt dressing and toss gently to combine.
- Transfer the pork to a clean chopping board and coarsely shred using two forks.
- To serve, cut the bread rolls in half and toast lightly in a toaster or under a hot oven grill. On one half of each roll, layer the pork and slaw. Top with the other half of the roll.