Pork Steak Gatsby with Mango Atchar Mayo
A Cape Town favourite loaded with juicy braaied pork, slap chips and mango atchar mayo. There’s nothing quite like a good gatsby!
Ingredients
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
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.
Cut the potatoes into thick chips and soak in cold water for 20 minutes.
Heat the oil to 150°C and fry the chips for 6–8 minutes until soft but not golden.
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.
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.
Spread generously with the spicy atchar mayo.
Layer with the shredded lettuce, sliced pork, hot slap chips, tomato and red onion.
Serve immediately while the pork is warm and the chips are crisp.
