Steps to Prepare Perfect Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings:

1. Take 350 gram gooseberries
2. Prepare 1 onion, finely chopped
3. Take 2 red chilies (or more if you like some heat or less), finely chopped
4. Get 1 cm ginger (or thereabouts), peeled and grated
5. Make ready 100 ml white wine vinegar
6. Prepare 1 tsp salt
7. Take 1 generous few turns of pepper (am using black pepper)
8. Take 125 gram granulated sugar
9. Make ready 1 tsp English mustard powder
10. Prepare 140 gram cooked beetroot

Instructions to make Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings:

1. Gather all the ingredients
2. Put all the ingredients in a non- reactive pan. Place on a gentle heat and bring to boil, stirring frequently. Simmer over a gentle heat for 30 minutes or so until all the ingredients are very tender.
3. Liquidise and then sieve the mixture. Taste and adjust the seasoning and the sweet/sour balance if it needs it. If it’s too thin then return it to clean pan and reduce it over a medium heat until you get the thickness you prefer. (It will thicken somewhat as it cools, so don’t over do it).
4. Let it cool. Pour into sterilized bottle and keep in the fridge.

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