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INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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4 x 113g / 4oz lean pork steaks, all fat removed
Fry Light, for spraying
basil sprigs, to garnish
For the spicy mango sauce:
1 x 142g / 5oz mango
1 red chilli, deseeded amd chopped
2 garlic cloves, crushed
1 tsp oil
a few basil leaves, chopped
170ml / 6floz chicken stock made with Bovril
1 tbsp soy sauce
artifical sweetener, to taste
salt & freshly ground black pepper
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INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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1. Peel the mango and remove the flesh around the stone. Puree the flesh in a blender or food processor.
2. Saute the chilli and garlic in the oil with the basil leaves for about 1 minute. Stir in the stock, soy sauce amd artificial sweetener to taste. Bring to the boil, then simmer genrtly for 5 minutes.
3. Whisk in the mango puree and simmer for 5 minutes, or until thickened. season to taste and keep warm.
4. Spray the pork lightly with Fry Light and cool on a preheated barbecue for 5 minutes each side. Serve with the warm sauce, garnished with basil.