Marinated Pork Steaks and Coleslaw
- For the pork
- 4 garlic
- 3 tablespoons lemon juice
- 1 teaspoon dried thyme
- 2 tablespoons ground paprika
- 1 tablespoon Mustard
- 1 tablespoon soy sauce
- 125 milliliters beer
- 4 Pork neck
- freshly ground peppers
- vegetable oil (for painting)
For the steak: Peel and mince garlic. Combine garlic, lemon juice, thyme, paprika, mustard, soy sauce and beer. Place pork in marinade and leave at room temperature for about 3 hours, turning occasionally.
For the coleslaw: Remove outer cabbage leaves, rinse cabbage and cut into eighths. Boil 2 liters (approximately 1 gallon) of salted water and blanch cabbage. Drain, rinse and drain again in a colander.
Rinse chili, cut in half and remove seeds and ribs. Mince flesh.
Rinse peppers, cut in half, remove seeds and ribs and cut into thin strips. Mix with chili and cabbage. Add vinegar, oil, salt, pepper and sugar and mix. Cover and let stand for at least 30 minutes. Season with salt, pepper and vinegar.
Remove pork from marinade and pat dry. Season meat with salt and pepper. Brush lightly with oil and grill on both sides, turning frequently.
Plate the pork and serve with coleslaw.