- 2 T olive oil
- 2 T butter
- 2 pork steaks
- Coarse salt and freshly ground black pepper
- 2 spring onions, sliced on the diagonal, to garnish
- For the raspberry sauce:
- 2 cups raspberries
- 4 T cassis
- 1/2 cup caster sugar
- For the ginger straws:
- 1/2 cup sunflower oil
- 1 large knob ginger, peeled and cut into matchstick-sized lengths
Preheat the oven to 200°C. Heat a pan until very hot and add the oil and butter. When the butter starts to brown slightly, place the steaks in the pan and fry for 3 minutes a side, or until golden in colour.
Finish off in the oven for 2 minutes. Season to taste and serve drizzled with the raspberry sauce and garnished with ginger straws and spring onion.
To make the raspberry sauce:
Add the raspberries to a small saucepan, along with the cassis and caster sugar. Over a low heat, reduce the sauce until it thickens slightly and the berries begin to bleed.
To make the ginger straws:
In a small saucepan over a high heat, heat the oil until hot. Lower the heat slightly, then carefully add the ginger pieces and deep-fry until golden brown. Drain on kitchen paper.
Per serving: 3276 kJ, 27 g protein, 45.6 g fat, 72 g carbs
This is a simple raspberry sauce that you can even serve with vanilla-began ice cream.