Serves 3-4. Preparation 5 mins + marinating time, cooking time approx. 30 mins
6 – 8 pork shoulder steaks (approx. 180g each)
100ml a Bim’s Kitchen Lemony Piri Piri (we used the medium)
3 tbsp runny honey
a generous pinch of salt
Mix the piri piri, honey and salt to form a marinade. Pour marinade over the steaks, coat thoroughly and leave to marinate in the fridge for at least 1 hour (the longer the better).
Remove marinated steaks from the fridge at least 30 mins before cooking and preheat the oven to 220∞C. Place the steaks and any excess marinade into an oven-proof dish and tightly cover with some heavy aluminium foil. Place the steaks on an oven tray in the middle of the pre-heated oven for 20 mins. Reduce the oven temperature to 190∞C and continue roasting for a further 10 mins.
Remove the steaks from the oven and carefully remove the foil covering. Carefully pour the juices into a small saucepan, bring to a boil and simmer for about 3 mins until reduced by half and thickened.
Turn oven function to “grillî. Pour the reduced sauce over the steaks and place the steaks back in the middle of the oven and grill for 3-4 mins, turning half-way through, until steaks are nicely browned and caramelised- take care not to burn them.
Serve with your chosen hot or cold accompaniments using any remaining juices as a sauce. (Shown here with some mashed potato and petits pois.)