Pork steaks with cassis raspberry sauce and ginger straws

Pork steaks with cassis raspberry sauce and ginger straws

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  • 2
  • Easy
  • Dairy free
  • 15 minutes
  • 15 minutes
  • Steenberg Merlot 2008


  • 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

Cooking Instructions

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

TASTE’s take:
This is a simple raspberry sauce that you can even serve with vanilla-began ice cream.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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