Serves 4. Preparation 5 mins + marinating time, cooking time approx. 1hr 25mins
4 pork shoulder steaks (approx. 160g each)
10 tbsp Bim’s Kitchen African Lemon Garlic & Pepper Sauce
8 tbsp water
2 tbsp sunflower oil
a generous pinch of salt
Mix the Lemon Garlic & Pepper Sauce, the water, sunflower oil 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 230∞C. Wrap the steaks and any excess marinade loosely in some heavy aluminium foil and seal tightly. Place the steaks on an oven tray in the middle of the pre-heated oven for 30 mins. Reduce the oven temperature to 190∞C and continue roasting for a further 30 – 40 mins.
Remove the steak parcel from the oven and carefully open the parcel top leaving the steaks fully exposed in their juices (avoid puncturing the foil or juices will drain on to the tray). Carefully pour the juices into a small saucepan, bring to a boil and simmer for about 3 mins until reduced by half and darkened.
Turn oven function to “grill” . Pour the reduced sauce over the steaks and place the steaks back in the middle of the oven and grill for 6 – 8 mins, turning half-way through, until steaks are nicely browned and caramelised- take care not to burn the steaks.
Leave the steaks to rest for 2 – 3 mins then serve with your chosen hot or cold accompaniments. (Shown here with some salad and pita bread.)