Pork Steak and Martinique Style Chien Sauce

Meanwhile, quarter, core and thinly slice the apple (no need to peel). Pop it into a medium bowl and set aside.

Zest and halve the lime.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel in the oven until soft, 10-12 mins. 

Meanwhile, cut the parsley (stalks and all) and chives (use scissors if easier) as finely as you can.

Pop the chopped herbs and chilli flakes (add less if you'd prefer things milder) into a small bowl.

Add the sugar, hot water and olive oil for the sauce (see pantry for all three amounts) to the bowl. Squeeze in the juice from half the lime, season with salt and pepper, then mix together well. Set aside. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. 

Once cooked, transfer the pork to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

While the pork steaks rest, add the coleslaw mix, mayo and lime zest to the bowl of sliced apple. Season with salt and pepper, then squeeze in some lime juice and mix together. Set aside.  

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Stir half the roasted garlic into the chien sauce and the remaining half into the slaw.