Pork Steak Gatsby with Mango Atchar Mayo
- Prep Time: 30 minutes
- Marinating Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Sandwiches
- Cuisine: South African
Description
A Cape Town favourite loaded with juicy braaied pork, slap chips and mango atchar mayo. There’s nothing quite like a good gatsby!
Ingredients
Pork Steaks
800 g pork neck steaks
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) Worcestershire sauce
2 Tbsp (30 ml) Cape Herb & Spice Texan Steakhouse Rub
Slap Chips
1 kg large potatoes, peeled
Vegetable oil, for frying
2 Tbsp (30 ml) white vinegar
1 tsp (5 ml) salt
½ tsp (2.5 ml) white pepper
Mango Atchar Mayo
1 C (250 ml) mayonnaise
3 Tbsp (45 ml) mango atchar, finely chopped
1 Tbsp (15 ml) atchar oil
1 tsp (5 ml) lemon juice
Pinch of black pepper
To Assemble
2 large Cape-style gatsby rolls (or 4 long Portuguese rolls)
2 C (500 ml) shredded iceberg lettuce
1 large tomato, sliced
½ red onion, finely sliced
Fresh coriander (optional)
Instructions
Pork Steaks
Pat the pork neck steaks dry.
Rub with the olive oil, Worcestershire sauce and Cape Herb & Spice Texan Steakhouse Rub.
Marinate for at least 30 minutes, or overnight for maximum flavour.
Braai over medium-hot coals for about 5–6 minutes per side, depending on the thickness of the steaks.
Allow the pork to rest for 5 minutes before slicing into thin strips.
Slap Chips
Cut the potatoes into thick chips and soak in cold water for 20 minutes.
Drain well and pat dry thoroughly.
Heat the oil to 150°C and fry the chips for 6–8 minutes until soft but not golden.
Remove and rest for 10 minutes.
Increase the oil temperature to 180°C and fry again for 2–3 minutes until crisp and golden.
Season immediately with the vinegar, salt and white pepper while still hot.
Mango Atchar Mayo
Combine the mayonnaise, chopped mango atchar, atchar oil, lemon juice and black pepper in a bowl and mix well.
Taste and adjust the seasoning, if needed.
To Assemble
Slice the gatsby rolls lengthways.
Spread generously with the spicy atchar mayo.
Layer with the shredded lettuce, sliced pork, hot slap chips, tomato and red onion.
Garnish with fresh coriander, if using.
To Serve
Serve immediately while the pork is warm and the chips are crisp.
