Grate the garlic cloves. Remove core and cut into matchsticks the Pink Lady apples. Slice the radishes. Finely slice the red onions. Peel and finely slice the carrots. Finely slice the parsley.
- 1 Coat the pork steaks in oil, smoked paprika and garlic and set aside until needed.
- 2 Mix together the apple, radishes, onion, carrot, parsley, white wine vinegar and extra virgin olive oil. Chill in the fridge.
- 3 On a barbecue or in a hot griddle pan, cook the pork steaks for 4 minutes on each side, until charred and caramelised.
- 4 Serve the steaks with the slaw.
I make this with belly pork strips. And quite often make the salad on it’s own.